Spaghetti Squash With Mushrooms And Herbs Recipes

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.

ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS

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.

HERBED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F.
• Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
• Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

GARLIC-HERB SPAGHETTI SQUASH

Steps:

• Put 1 halved, seeded spaghetti squash in a microwave-safe dish; add 2 tablespoons water, cover and microwave until tender, 16 minutes. Let cool slightly, then scrape into strands with a fork into a bowl. Cook 2 sliced garlic cloves in olive oil until golden. Add to the squash along with 2 tablespoons each chopped parsley, chives and pickled cherry peppers; toss. Season with salt and pepper.

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.

ROASTED SPAGHETTI SQUASH WITH HERBS

Steps:

• Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
• Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

HERBED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
• Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.

CREAMY MUSHROOM SPAGHETTI SQUASH

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.

ROASTED SPAGHETTI SQUASH WITH PARMESAN AND HERBS

Steps:

• In a large nonstick skillet, melt butter over medium. Add shallots and garlic and cook until softened, 7 minutes. Stir in thyme and rosemary and cook until fragrant, 1 minute. Add squash and toss to combine. Cook until warmed through. Stir in parsley and Parmesan and season with salt and pepper.

GARDEN HARVEST SPAGHETTI SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 375° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender., Meanwhile, in a Dutch oven, saute the red pepper, onion, zucchini, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through., When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

MUSHROOM & BACON SPAGHETTI SQUASH BOWL

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.