ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS
Healthy roasted spaghetti squash tossed with mushrooms, spinach, Parmesan, and garlic. An easy vegetarian recipe and gluten free dinner idea.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 (of 2), Calories 417 kcal, Carbohydrate 49 g, Protein 23 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 23 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 10 g
MUSHROOM LENTIL SPAGHETTI SQUASH CASSEROLE
A filling and delicious, Mushroom Lentil Spaghetti Squash Casserole that is low on fat and high on protein and fiber!
Provided by Jackie of Vegan Yack Attack
Categories Dinner
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat your oven to 375F. Place the two squash halves, cutside-down, into a large baking dish. Fill the baking dish with a 1/4" of water and poke holes in the rinds of the squash, using a fork.
- Once the oven is to temperature, bake for 30-40 minutes, or until the rind is soft.
- While the squash is baking, bring the vegetable broth to a boil in a small pot over high heat. Add the lentils in and return to a boil, then reduce heat to a simmer. Cover (make sure it doesn't overflow!) and cook for 20 minutes or until soft.
- In a large, non-stick saute pan, heat the onion and garlic over medium, until the onions begin to clear. You can add a tab of coconut oil to the pan for easier sauteing. Next, add the mushrooms to the pan and saute until soft, about 3-4 minutes.
- Blend the tofu and non-dairy milk together until very smooth. Add it to the saute pan along with the liquid aminos, sage, and thyme. Stir together and bring to a simmer. Adjust the heat to low-medium and fold in the chopped kale. Once the lentils are done cooking, stir them into the pan, as well.
- Turn off the stove and take the pan off of the heated burner. When the squash is cooked, take it out of the oven and adjust oven temperature to 350F.
- Wait 10 minutes before scraping the squash from the rind with a fork into a colander to let the excess liquid drip out. Add the squash to the saute pan and fold the mixture together. Season with salt and pepper to taste. Then place it in an 8" square casserole dish.
- Sprinkle the nutritional yeast and oats over the top and bake for 15-20 minutes. Serve warm!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
SPAGHETTI SQUASH CASSEROLE
Spaghetti squash, like zucchini, can take over a garden. This is an excellent way to put that abundance to good use. I got the original recipe at a cooking class, and I've made it many times since. It's unique and tasty. -Mina Dick, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes.
Nutrition Facts : Calories 160 calories, Fat 9g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 226mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
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
SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE
Make and share this Spaghetti Squash, Tomato, Mushroom & Cheese Casserole recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 312.2, Fat 10.9, SaturatedFat 5.7, Cholesterol 30, Sodium 608.2, Carbohydrate 35.8, Fiber 3.2, Sugar 6.4, Protein 19.7
SUMMER SQUASH MUSHROOM CASSEROLE
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" -Jennifer Wallace, Canal Winchester, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain., In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 234 calories, Fat 16g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 564mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein.
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