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Rustic Spaghetti Squash Medley

medium size spaghetti squash

garlic cloves

paprika

lb. white button mushrooms

Pinch of cayenne

extra virgin olive oil

organic parsley

organic tomatoes

sea salt or to taste

freshly squeezed lemon juice

Oven

To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 190C for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside.

In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring.

Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally.

Stir in squash and lemon juice until well combined.