2 tablespoons olive oil
1/2 cup sliced mushrooms
1 (14 ounce) can black olives, drained
1 tablespoon chopped fresh parsley
1 1/2 tablespoons vegetable oil
1 pound spaghetti
1 pound spaghetti squash
2 ounces mozzarella cheese
1 pound Italian sausage, diced
1 pound pepperjack cheese
1 1/2 pounds fresh mushrooms, sliced
1 tablespoon chopped fresh parsley
Heat olive oil in a large skillet over medium heat. Stir in the mushrooms and olive oil, stirring until well blended. Reduce heat to medium and cook and stir 2 minutes.
Remove mushrooms and oil from skillet; add pasta, stirring to moisten. Sprinkle with mushrooms and olives, cook and stir for 5 minutes. Drain and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and stir until nicely coated.
Add mushrooms and oil, stirring to coat. Reduce heat to low heat, cover, and simmer for 5 minutes. Stir in spaghetti, mushrooms, olives, cheese, sausage, pepperjack cheese, mushrooms, and parsley. Return pot to a boil; reduce heat and simmer for 15 minutes, stirring occasionally.
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