Spaghetti Squash – Shiitake Side – The 4S!

The rain finally arrived to Northern California about a week ago.

Never has a weather event been more welcome!  The drought has been one of the most intense in many, many years.

yard b4 n after

Thank God for our well-water!  At least we are able to do dishes and laundry and shower without feeling guilty. snowball

The kitties took off to the barn where they have blankets to cuddle in, or cat-napped in the green house.

Our grass is finally green, and the flowers… after blooming because heck, it felt like Spring all Winter… looked a bit confused, but welcomed the quenching.

flowers bloom


Walks in the neighborhood have taken on a whole new flavor. The sun seems to sparkle more brightly through the crisp, clear air, creating stunning pictures.


I wish the photograph of the tree did justice to the intensity of the shimmering golden light that bathed it.

sunlit tree Nuala

I can hardly wait to see what it will look like covered in leaves this Spring.

Squash in its many forms appears on our table at least twice a week.

It’s a vegetable with so much versatility, lending itself to soups, stews, grilled dishes, roasted creations and desserts.  Spaghetti squash is so much fun since it is even happy to replace pasta.?????????????????

I needed a quick side dish for dinner a few days ago, and this experiment was a hit.  It’s both pretty and delicious… and as all recipes here.. packed with nutrition.

Click here for the amazing health benefits of Shiitake, and most mushrooms.

Spaghetti Squash – Shiitake Side

  • 1 small Spaghetti Squash, de-seeded and steamed
  • scant 1/4 cup organic E.V. Olive Oil
  • 1/2 lb. organic Shiitake Mushrooms, wiped clean with damp cloth
  • 1 large organic Red Onion, diced or sliced
  • 1/2 bunch organic Parsley, chopped (about 2 cups)
  • Organic Garlic cloves, minced (about 1 tsp)
  • Sea Salt
  • Black Pepper

Place hot cooked squash in a serving bowl, and break apart to form ‘noodles’.

In a large skillet on medium-low, add oil and the rest of ingredients.

Stir for about 10 minutes, until onion is wilted.  Oil should not be sizzling!  Turn down if it does.

Remove from heat and mix into squash.  Adjust seasoning to taste.

Spaghetti squash  shiitake

~ Bon Apetit!


10 thoughts on “Spaghetti Squash – Shiitake Side – The 4S!

  1. So glad to hear you got rain, this winter the weather is extreme, whether, cold, snow, heat, drought. I’ve about had it with the snow here in NYC. Your spaghetti squash looks great, I’ve never had it before. I feel like I need to give it a go.

    1. My husband travels to Buffalo every few weeks, and the pics he sends make me shiver!

      Sp Squash is a fun veggie. I love it’s crunch and often have with pasta sauce.

      It’s also excellent with a little coconut sugar, a touch of grass-fed butter, nutmeg, and cinnamon!
      Let me know if you do try it. 🙂

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