Spaghetti Squash Bowls With Mushroom And Lentil Marinara Recipes

SPAGHETTI SQUASH WITH MUSHROOMS AND MARINARA

Steps:

• Heat oven to 375°F.
• Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds. Place squash halves cut side up in heavy-bottomed roasting pan. Brush squash with olive oil; season with salt and pepper.
• Bake 45 to 50 minutes or until fork pierces flesh of the squash easily. If squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
• Remove squash from oven; cool just enough able to handle, about 3 to 4 minutes.
• Using fork, scrape flesh from squash into "noodles" onto serving platter. If some of the strands clump or gather together, simply separate using your hands.
• In 10- to 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic; cook 2 minutes. Add mushrooms; cook about 3 minutes longer. During last minute of cooking, stir in thyme.
• Set mushrooms aside.
• Ladle heated marinara sauce over spaghetti squash. Top with mushrooms and a generous amount of grated Parmesan cheese.

SPAGHETTI SQUASH WITH MARINARA

Steps:

• Preheat the oven to 450 degrees F.
• Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
• Meanwhile heat the marinara sauce in a large saute pan.
• When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.

SPAGHETTI SQUASH BOWLS WITH MUSHROOM AND LENTIL MARINARA

Steps:

• Preheat the oven to 400°F and then line a baking sheet with aluminum foil. Slice of the stem (the top portion) of each spaghetti squash and then cut them in half. Use a spoon to scrape out the seeds and attached soft flesh pieces. Using your hands, lightly rub high heat oil on the insides and then place face down on the baking sheet. I was able to fit all four halves on my baking sheet but you may need two depending on the size of your squash. Transfer the squash to the preheated oven and cook for 40-45 minutes, until tender. Time may vary depending on the size of your squash (shorter for smaller and longer for larger).
• While the squash cooks, start your marinara by warming one tablespoon olive oil in a large saucepan/skillet over medium heat. Add the onion and cook for 3 minutes then add the garlic and the mushrooms to the pan and sprinkle with salt & pepper. Stir together and cook for another 3 minutes. If you have red wine on hand, pour in 1/4 cup and turn the heat up slightly so that the wine simmers for about 5 minutes.
• Next add the dried herbs, both cans of tomatoes and their juices and the tomato paste. Cover the pan and continue to simmer for 15 minutes. Then stir in the cooked lentils and cook for another 15 minutes.
• Once spaghetti squash has cooled enough to handle, gently scrape out about 1/3-1/2 of the middle filling but not the sides. Spoon in 1/2 cup of the mushroom lentil marinara and then top it with the spaghetti squash filling. Lastly, spoon in another 1/2 cup of the marinara on top and sprinkle with cheese. Repeat this step for all four halves then place them facing up on the baking sheet.
• Turn the oven to broil and place the baking sheet back in the oven for 5-7 minutes, or until the cheese starts to bubble and brown on top. Remove from the oven and garnish with fresh parsley. Serve warm with a fork and get ready to dig in!

CHEESY SPAGHETTI SQUASH BOWL

Steps:

• Pierce squash several times with a fork and place on a microwave-safe plate.
• Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.
• Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.
• Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .
• Top with hot sauce and remaining Parmesan cheese.

MUSHROOM & BACON SPAGHETTI SQUASH BOWL

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-18 minutes. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add mushrooms to drippings; cook and stir over medium-high heat until tender, 6-8 minutes. Add garlic, salt and, if desired, red pepper flakes; cook 1 minute longer., Stir in wine. Bring to a boil; cook until liquid is almost evaporated, 4-5 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from the heat; stir in sage. , When squash is cool enough to handle, use a fork to separate strands. Serve with mushroom sauce and reserved bacon; sprinkle with Parmesan cheese and, if desired, additional chopped fresh sage.