Spaghetti Squash With Sun Dried Tomato Cream Sauce Recipes

SPAGHETTI SQUASH WITH SUN-DRIED TOMATO CREAM SAUCE

Steps:

• Place squash halves cut-side down in a microwave-safe dish; add water. Cover and microwave on High until the flesh is tender, 11 to 13 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet coated with cooking spray. Bake in a 400°F oven until tender, 40 to 50 minutes.)
• Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, Italian seasoning, salt and pepper; cook, stirring, until the vegetables are tender and starting to brown, 5 to 7 minutes. Add yogurt and cream; continue cooking and stirring until bubbling and slightly thickened, about 3 minutes. Remove from heat and stir in sun-dried tomatoes and Parmesan.
• Using a fork, scrape the squash flesh from the shells into the skillet. Add parsley and stir to coat.

SUN DRIED TOMATO SPAGHETTI SQUASH

Steps:

• Roasting the Sqush:.
• Cut the spaghetti squash in half, scoop out the seeds and yucky stuff.
• Sit the two halves face down in a square, deep pan, (just enough room for them to fit, snuggly).
• Fill the pan 1/4 full with water.
• Cover the top of the pan with foil.
• Let it cook for 1 hour or until the outside of the squash is tender.
• When the squash is cool enough to handle, scoop out the inside by working from the outer portion in to keep the length of the strands in tact.
• Sit to the side.
• The meal:.
• Heat the butter or olive oil in a pan.
• Chop the onion and garlic and saute it in the pan.
• Add the squash and coat it evenly with the butter or oil.
• Add the remaining ingredients, adding the heavy cream last.
• Toss the ingredients and let simmer for about 15 - 20 minutes.