This Spaghetti Squash stuffed with a Lemon Thyme Mushroom Filling is a hearty and healthy meal that’ll keep you feeling satisfied so you can stay on track with your healthy living goals.
Back in October, I attended the Food Bloggers of Canada conference in Toronto, ON. One of the highlights for me was the food photography course. I learned so much about the technical side of photography, but more importantly I learned the importance of composition. The instructor was Dennis Prescott of the wildly popular Instagram account Dennis the Prescott and dennistheprescott.com. He’s an unbelievably talented food photographer and stylist. If his pictures are as good as his recipes, it's safe to assume his food is delicious. That course has forever changed the way I'll view food photography and styling. I always approached my photo's the way my chefs taught me - No non-functional garnish on your plates! They had a point! When was the last time you ate a sprig of parsley? Never, right? That’s what a non-functional garnish is; something that’s on the plate that no one ever eats. Its only function is to look pretty. Remember, everything that you don't eat ends up in the trash. Essentially the restaurant is throwing out your money and theirs. All they had to do was chop the damn stuff and sprinkle it on. I still swear by this rule when cooking at home and if I was still in the industry I would too. My approach to my dishes and subsequently my photo's had been to follow that rule until I took this course. But, I quickly realized that this rule didn’t apply when styling food for photos. With food photography, you want colours to POP so that your audience wants to recreate your recipe. I had the freedom to throw herbs everywhere if I wanted. Hell, I had the freedom to do whatever I wanted to. I felt like i could do anything, more than I should have.
Why do I tell you all that? Because this recipe was one of the first that I approached with this new freedom. With it, I tried to do everything I learned; control my lighting, make the eyes bounce, and try different compositions. Listen, I get it, no one wants to eat a raw white mushroom. If you do, please know, I consider you weird. We can still be friends, but raw mushrooms? So, why add them to the composition? It's simple, I thought they added something to it. What do you think?
I’m going to assume that your holiday season was as much of a gong show as it was for me. There was a day where I only ate Christmas cookies. Trust me, I felt regret the next day. For two weeks I basically ate baked goods and charcuterie, and drank beer and whisky. How could I not feel terrible? Christmas comes but once a year, right? Needless to say, by the end of the holiday season, I was feeling the need to get back into my healthy eating and workout routines. I decided I needed to do a cleanse. And trust me, I felt a certain kind of regret after that week. If ya know what I mean. This Stuffed Spaghetti Squash with a Lemon Thyme Mushroom filling helped me stay on track during my cleanse week. But even if you aren’t on a cleanse, I think you'll love it. If you are looking for a delicious meal that’s healthy and makes you feel full look no further. Just don’t serve raw mushrooms with it. I’ll come to your door!
Spaghetti Squash Stuffed with a Lemon Thyme Mushroom Filling
2 Spaghetti Squash Halved and Seeded
1 454g Package of White Mushrooms
2 Cloves of Garlic
Juice and Zest of 1 Lemon
2 Tablespoons of Dried Thyme
1/2 Green Chile (Optional)
1/2 Red Pepper, Small Dice
1/2 Green Pepper, Small Dice
1 Cup Basmati Rice
2 Tablespoons of Olive Oil
1/2 Cup White Wine (Optional)
1 3/4 Cup Chicken or Veggie Stock (low or No sodium)
Salt and Pepper to Taste
Preheat Oven to 350ºF.
In a food processor, mince together the mushrooms, onion, garlic, green chile, and thyme. In a large frying pan over medium high heat cook the mushroom mixture until all the moisture is cooked out and it begins to caramelize(brown). At this point the mushroom mixture should be sticking to the bottom of the pan, deglaze with white wine. Add in basmati rice and mix well. Add in chicken or veggie stock, lemon juice and zest and stir. Cover with a lid and turn heat to low. Cook rice until it is slightly less than al dente (to the tooth). Add in Green and Red peppers. Turn burner off and spoon mixture into Spaghetti Squash halves. Place spaghetti squash on a baking sheet and cover with tin foil. Bake for 30min. Take tin foil off and bake for another 15min, or until the Spaghetti squash is tender. Serves 4-6.
Serve immediately and enjoy!