1tablespoonolive oilplus more for rubbing the squash
8ouncesbaby portobello mushroomssliced
Coarse kosher salt and freshly ground black pepper
14.5ounce candiced tomatoesdrained of excess liquid
½cupshredded mozzarella cheese
Chopped fresh parsleyoptional
Preheat the oven to 400ºF. Spray an 8x8 baking dish with cooking spray and set aside.
Rub the cut side of the squash lightly with olive oil and season with salt and pepper. Place both halves cut side up on a rimmed baking sheet and bake until tender when pierced with a fork, 50-60 minutes. Remove from the oven and allow to cool slightly before scraping the insides of the squash with a fork to remove the stringy flesh. Place the squash “noodles” in a large bowl and set aside.
While you’re waiting for the squash to cool, heat olive oil in a large pan over medium heat. Once hot, add the onions and cook, stirring frequently, until beginning to soften, 3-4 minutes. Add the mushrooms and cook, stirring frequently, 5 minutes more. Add the garlic and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
Add the onion mixture to the squash along with the tomatoes, oregano, and thyme. Stir thoroughly to combine. Transfer the mixture to the prepared baking dish and sprinkle with cheese. Bake 30 minutes or until cheese is melted and it is hot throughout. Garnish with chopped parsley if desired and serve.