Creamy Spaghetti Squash Noodles With Mushrooms Zucchini And Oregano Recipes

SPAGHETTI SQUASH WITH MUSHROOMS AND ZUCCHINI

Steps:

• Preheat oven to 450°F. Slice squash lengthwise down the middle. Scoop out and discard the seeds.
• Rub the squash lightly with 1 tsp. olive oil. Season with salt and pepper to taste.
• Place the squash flesh side down on a baking sheet. Bake for 30 minutes or until the squash is fork-tender. Exact time may vary depending on the size of your squash.
• When the squash is cool enough to handle, use a fork to scrape the flesh into a bowl. Set aside.
• In a large pot, heat olive oil over medium-high heat.
• Add the mushrooms and zucchini, stirring frequently 2-3 minutes, until they begin to soften.
• Stir in the garlic and thyme. Continue cooking 1-2 minutes, reducing heat if necessary to avoid burning the garlic.
• Reduce heat to low and slowly stir in the cream. Allow to simmer - but not boil - until heated through. Adjust seasoning to taste.
• Add the spaghetti squash (do this gradually as you may not use it all, depending on the size of your squash). Gently toss to coat. Sprinkle with parmesan cheese and serve warm.

CREAMY SPAGHETTI SQUASH NOODLES WITH MUSHROOMS, ZUCCHINI, AND OREGANO

Steps:

• Preheat oven to 400 degrees. Halve the spaghetti squash through the stem, then scoop out the seeds. Drizzle the flesh of the squash with olive oil, then season with salt and pepper. Place squash halves flesh side down on a lightly oiled baking sheet and place in the oven for 30-40 minutes, until very tender.
• Halve the zucchini lengthwise, then thinly slice into half moons. Thinly slice the mushrooms. Roughly chop the oregano leaves.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook, tossing 4-5 minutes, until golden brown. Add the zucchini and half the oregano to the pan and cook, tossing, another 4-5 minutes, until softened. Season with salt and pepper.
• Add the coconut milk to the pan and bring to a simmer. Remove pan from heat.
• When the spaghetti squash is tender, let it cool slightly, then scoop the flesh into a the coconut milk mixture. Reserve the squash shells for serving! Add the Parmesan cheese to the pan and toss to thoroughly combine. Taste and season with salt and pepper.
• Serve the creamy spaghetti squash noodles inside the squash shells and garnish with the remaining oregano. Enjoy!

PASTA-ZUCCHINI-MUSHROOM TOSS WITH GARLIC-HERB SAUCE FOR ONE

Steps:

• -Saute minced garlic in 2 Tbsp olive oil for 2-3 min over med-high heat.
• -Add mushrooms and zucchini, and saute for 5 minute.
• -Add seasonings.
• -Cook angel hair pasta according to package directions.
• -Using tongs, add pasta to the vegetable mixture, and toss gently.
• -Enjoy with fresh rolls or garlic bread.