CREAMY MUSHROOM SPAGHETTI SQUASH
Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles!
Provided by Lindsey Swanson
Categories Side Dish Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 21.2 g, Cholesterol 86.3 mg, Fat 40.6 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 23.3 g, Sodium 716.1 mg, Sugar 1.8 g
CREAMY MUSHROOM SPAGHETTI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
- Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
- Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
- While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
- Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.
MUSHROOM & BACON SPAGHETTI SQUASH BOWL
This spaghetti squash bowl has a light cream sauce, along with fresh sage and crispy bacon. I love spaghetti squash but get tired of having it with a tomato-based red sauce. This recipe will make you and your family excited about spaghetti squash again! - Emily Montgomery, Madison, Alabama
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 494 calories, Fat 25g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 1085mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 8g fiber), Protein 23g protein.
CREAMY SPAGHETTI SQUASH
Make and share this Creamy Spaghetti Squash recipe from Food.com.
Provided by Nikki Dinki Cooking
Categories Vegetable
Time 55m
Yield 4 sides of squash, 4 serving(s)
Number Of Ingredients 11
Steps:
- Split Squash in half length wise, remove seeds and guts.
- Cover with oil, salt and pepper.
- Cook cut side down on a baking sheet for 40-45min at 375 degrees until the outside is soft and the inside is fork tender.
- Remove squash strands by scraping the insides with a fork.
- Start sauce with 1 Tbs Olive Oil in a pan and add Shallots and Garlic.
- Cook until soft and translucent about 5 minutes.
- Add squash and heavy cream, cheese and lemon.
- Add Salt and Pepper to taste.
- Let cook on low for 3-5minutes and ENJOY!
Nutrition Facts : Calories 243.1, Fat 19.9, SaturatedFat 7.1, Cholesterol 31.4, Sodium 798, Carbohydrate 13.5, Fiber 1.3, Sugar 0.2, Protein 6.5
INSTANT POT® SPAGHETTI SQUASH WITH SAUTEED MUSHROOMS
A hearty, nutritious squash dish prepared quickly thanks to the Instant Pot®. Bonus: It's even vegan!
Provided by Becky
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place spaghetti squash onto the rack. Close and lock the lid. Select high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Scrape squash into a bowl, separating into strings.
- While squash is cooking, heat oil in a large skillet over high heat. Add onion and thyme and saute until onions are soft, 3 to 5 minutes. Add mushrooms, garlic salt, and black pepper; saute until mushrooms have released their liquid and are tender, 3 to 5 minutes more. Add pine nuts and cook until toasted, about 2 more minutes.
- Add cooked spaghetti squash to the skillet with the mushroom mixture. Season with additional garlic salt and black pepper to taste. Cook for 1 minute more. Remove thyme sprigs before serving.
Nutrition Facts : Calories 151 calories, Carbohydrate 13.4 g, Fat 10 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 138.6 mg, Sugar 2 g
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- First, cook your spaghetti squash. For the Instant pot, slice your spaghetti squash in half, add 1 cup of water to your instant pot and the steamer insert. Place spaghetti squash on the insert, secure the lid and make sure the pressure release valve is closed, then set to Pressure Cook on High for 8 minutes. Allow steam to release naturally for 5-10 minutes, then release remaining pressure and remove spaghetti squash. Shred with a fork and set aside. (For the oven, slice in half and drizzle with olive oil. Roast at 400°F until tender, 35-45 minutes).
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- Slightly reduce heat and stir in olive oil and garlic, then add the sliced mushrooms and season well with salt and pepper; give everything a good stir. Allow to cook for 5-7 minutes, until mushrooms are soft and cooked to your liking.
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- With a long sharp knife, poke long deep holes into the squash to allow for steam to escape during cooking. Place squash on a microwave safe plate or shallow dish. Microwave on high for 10-20 minutes or until soft and cooked through. Cool slightly then cut in half, discard seeds, then shred remaining squash into long threads.
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