Spaghetti Squash With Oyster Mushroom And Pearl Onion Ragout Recipes

ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC AND SAGE

Steps:

• Preheat oven to 425 F
• Cut spaghetti squash in half (widthwise) and place open side down on a parchment-lined baking sheet. Bake 30-40 minutes until knife-tender, turn on their side, and roast 5-10 more minutes to allow steam to dry out!
• While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
• Season generously with salt and pepper and nutmeg. Feel free to deglaze the pan with a little wine if you like, cooking this off.
• Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with the mushrooms and stir to incorporate.
• Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and a sprinkling of pine nuts.

CARAMELIZED ONION SPAGHETTI SQUASH CASSEROLE

Steps:

• 1. Preheat the oven to 400°F, line a baking sheet with baking paper and grease a 8x8 casserole dish with olive oil. 2. Cut spaghetti squash in half lengthwise, scoop out seeds, season with olive oil, salt and pepper and place cut-side down on the prepared baking sheet. Bake for 45 minutes, until the skin of the squash is fork tender. 3. While squash is baking, prepare caramelized onions and mushrooms. Heat olive oil in a frying pan over medium-high heat, add onions and mushrooms. Lower the temperature to medium and cook onions and mushrooms until beginning to brown, about 10 minutes, stirring occasionally to prevent burning. Add broth, wine or water to the pan and using a flat edged wooden spoon "scrape" the bottom of the pan to pick up the brown bits. Cook onions and mushrooms for 8-10 minutes more, until there is no more liquid in the pan. 4. Remove squash from the oven, scoop out flesh and place in the prepared casserole dish. Stir in caramelized onions, mushrooms, tomato sauce, garlic powder, whisked eggs and season with ½ teaspoon salt and ½ teaspoon pepper. Mix everything together until you can no longer see eggs. 5. Bake uncovered at 400°F for 1 hour, until the top of the casserole has formed a golden crust that is brown around the edges. Let rest for 10 minutes before serving. For more recipes with Spaghetti Squash click here.

CREAMY MUSHROOM SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
• Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.

SPAGHETTI SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Poke the squash all around with a fork, then microwave it in 5-minute increments, rotating in between, until the outside is soft and yields a little when pressed with your fingers, about 15 minutes total. Be careful when rotating and removing the squash, as it will become very hot.
• Meanwhile, combine the cream, butter, garlic, thyme, 1/2 cup of the Parmesan, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a large saucepan. Peel the potatoes, then slice them paper thin on a mandoline, placing them in the cream mixture as you slice. Bring the mixture to a simmer over medium-high heat, then remove from the heat.
• When the squash is cool enough to handle, slice it in half, scoop out the seeds, then scrape out the flesh with a fork into a medium bowl. Discard the skin and seeds.
• Layer the bottom of the prepared baking dish with 1/2 the potatoes. Top with 1/2 the squash, then the remaining potatoes, then the remaining squash. Pour all the liquid from the potato mixture into the baking dish, and press the vegetables down to submerge. Sprinkle the remaining 1/2 cup Parmesan on top. Put the baking dish on a rimmed baking sheet, and bake until golden brown and a knife slides easily into the potatoes, about 1 hour. Let cool for 15 minutes before serving.

SPAGHETTI SQUASH WITH OYSTER-MUSHROOM-AND-PEARL-ONION RAGOUT

Steps:

• Preheat the oven to 375 degrees. Using a fork, pierce the squash in several places and place it in a roasting pan. Bake for 40 minutes, turn and bake for an additional 15 to 30 minutes, until the squash is tender when pressed with a finger. Turn the oven off and leave the squash there until needed.
• Meanwhile, bring a small pot 2/3-filled with water to a boil. Cut a sliver off the root end of each of the onions and boil them for 1 minute. Drain and plunge them into a bowl of cold water. When cool, peel the onions and cut the larger ones in half.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over medium heat. Add the onions, toss to coat and sprinkle with sugar. Cook, shaking the pan occasionally, until the onions color, about 10 minutes. Add the parsnip, carrot, thyme and sage, season with salt and pepper and continue to cook until the onions are caramelized, about 10 minutes.
• Transfer the vegetables to a bowl, add the remaining tablespoon of oil to the skillet and return it to the heat. Add the garlic and the mushrooms to the skillet and cook, stirring, until the mushrooms begin to brown, about 5 minutes. Return the vegetables to the pan and add the diluted tomato paste and the soy sauce. Continue to cook until the mushrooms are tender, then add the stock and cook for 1 more minute. Turn off the heat and cover the pan.
• Cut the cooked squash in half lengthwise and scoop out the seeds. With a fork, comb to separate the squash strands and toss them with butter and salt and pepper to taste, and lift out of the shell. Divide the squash among 4 dinner plates, spoon the vegetables around the squash, garnish with parsley and serve.

ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS

Steps:

• Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
• Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet.
• Bake the squash until fork-tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
• Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium-high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
• Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.

BASS AGRODOLCE WITH SPAGHETTI SQUASH AND MUSHROOMS

Steps:

• Preheat the oven to 375. Make the agrodolce sauce: Heat 3 tablespoons olive oil, the rosemary, whole garlic cloves and pepper flakes in a small saucepan over low heat, stirring, until the garlic is tender, 8 minutes. Set aside 1 tablespoon of the garlic oil. Add the vinegar and sugar to the pan; simmer over medium-low heat until syrupy and caramelized, 5 minutes.
• Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 200. Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and cook, stirring, until browned, 10 minutes. Transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister. Add 1 tablespoon of the agrodolce sauce and a splash of water; cover and cook until the tomatoes burst, 5 minutes. Return the mushrooms to the pan and warm through.
• Meanwhile, bring 1 inch of water to a boil in a saucepan over medium-high heat. Season the fish with salt and pepper, then place in a bamboo or collapsible steamer over the water; cover and steam until almost cooked through, 5 to 6 minutes. Remove from the heat and keep covered to finish cooking, 2 to 4 minutes.
• Place a fish fillet on each of 4 plates; add the squash, mushrooms and tomatoes. Drizzle with the agrodolce sauce. Serve with extra sauce and the caramelized garlic.

SPAGHETTI SQUASH WITH MUSHROOMS AND HERBS

Steps:

• Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 12 minutes, or until it feels soft when pressed. Let the squash stand for 5 minutes. In a small microwave-safe dish combine the butter, the onion, and the mushroom and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste.