Method for cooking for Spaghetti Squash

Preheat oven to 350-400 degrees

NOTE: Higher temp for faster cooking, lower temp for slower cooking

1. Line a baking sheet with parchment paper
2. Place cut halves of the spaghetti squash face down on parchment paper (may baste with olive oil but is optional)
3. Bake for 45 minutes or it’s soft when pierced with a fork
4. Once cooled use the fork or spoon to scrape out the squash shreds into a bowl.
5. Add olive oil and pesto to squash shreds, and set aside.

Method for Cooking Zucchini:

1. Lightly baste zucchini’s in olive oil and sprinkle with sea salt.
2. Place zucchini’s on pre-heated grill or in a 350 degree preheated oven.
3. If roasting, place on parchment lined roasting pan. Roast or grill until just softened.
4. Grilling takes about 5 minutes per side, roasting about 20 minutes.

Method for Cooking Spinach and Mushrooms:

1. Saute sliced shiitake mushrooms in 2 Tbsp. olive oil with 2-4 minced garlic cloves.
2. Cook until softened and nicely browned. Covering helps speed up the cooking. Cook until mushrooms are soft.
3. Next add box of pre-washed spinach into the mushrooms. Sprinkle with ½ tsp. of sea salt cover and cook JUST UNTIL WILTED. Remove and set aside UNCOVERED. This method helps the spinach NOT get watery.
4. If using a large box of spinach, you will need to do this in 2 batches, or continue adding uncooked spinach to wilted spinach, stirring as the leaves become just wilted. This should take 2 minutes. Set aside in a colander to drain IF NEEDED.
5. If there is liquid in the spinach, use a slotted spoon and press any remaining liquid from wilted spinach,