Spaghetti Squash With Tomatoes And Mushrooms Recipes

TOMATO MUSHROOM SPAGHETTI SQUASH {WHOLE30 RECIPE}

Steps:

• Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
• In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
• Add tomatoes and continue stirring.
• Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
• Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)

SPAGHETTI SQUASH WITH TOMATOES AND MUSHROOMS

Steps:

• Preheat oven to 350° F.
• Place squash on parchment-lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 40 to 50 minutes, or until tender. Cool for 20 to 30 minutes.
• While the squash cooks, heat oil in medium saucepan over medium-high heat.
• Add onion; cook, stirring frequently, for 3 to 5 minutes, or until translucent.
• Add garlic; cook, stirring frequently, for 1 minute.
• Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until mushrooms release liquid.
• Add wine, cherry tomatoes, and basil; cook, stirring frequently, for 3 to 5 minutes, or until soft. Set aside.
• Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles.
• Evenly divide squash between three bowls. Evenly top with onion mixture, cheese, and parsley (if desired).

SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE

Steps:

• Slice squash in half lengthwise and scoop out seeds.
• Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
• Cool until ready to be handled.
• Scoop out the insides gently with a fork which will form into spaghetti strands.
• While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
• When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
• Combine the ingredients.
• Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.

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.