Squash With Mushrooms Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SQUASH AND MUSHROOM MEDLEY



Squash and Mushroom Medley image

Fresh summer veggies are the best! I like to cook them up with some butter, salt and pepper so the veggie flavor really comes through. -Heather Esposito, Rome, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 8

1 large yellow summer squash, chopped
1 large zucchini, chopped
1 medium onion, chopped
2 teaspoons butter
1 can (7 ounces) mushroom stems and pieces, drained
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the squash, zucchini and onion in butter until tender. Add the mushrooms, garlic, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 283mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SUMMER SQUASH MUSHROOM CASSEROLE



Summer Squash Mushroom Casserole image

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

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted

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.

BAKED SQUASH WITH MUSHROOMS



Baked Squash With Mushrooms image

Any squash is suitable for this dish. This is fantastic as a light meal when served with hot pitta breads.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 9

400 g squash
50 g brown button mushrooms, sliced
2 garlic cloves
1 teaspoon cumin seed, crushed
1 small onion, chopped
1 tablespoon olive oil
1 lemon, juice of
1/4 cup mixed fresh herbs, of your choice
50 g crumbled feta

Steps:

  • Heat oven to 200C/400°F.
  • Peel and cut the squash into 5cm cubes. cut the tips of the cloves but leave the skin on.
  • Place the squash, mushrooms, garlic onion, cumin and olive oil in a bowl and toss well.
  • Spread the ingredients into a baking tray and cover with foil.
  • Bake for 30 mins until squash is soft.
  • Remove garlic and squeeze out the insides. Drizzle with the lemon juice, stir in the herbs and serve topped with the feta.

Nutrition Facts : Calories 192.2, Fat 12.8, SaturatedFat 4.8, Cholesterol 22.2, Sodium 287.9, Carbohydrate 15.6, Fiber 3.2, Sugar 8, Protein 7.5

ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE



Roasted Acorn Squash with Mushrooms, Peppers and Goat Cheese image

Provided by Guy Fieri

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 acorn squash
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons butter
2 cups cabbage (core removed before slicing)
1 cup 1/4-inch-sliced sweet onion
1 red bell pepper, seeded and sliced in 1/4-inch julienne
1 yellow bell pepper, seeded and sliced in 1/4-inch julienne
Kosher salt and freshly ground pepper
2 cups cremini mushrooms, cleaned and quartered
2 cloves garlic, minced
4 ounces crumbled goat cheese
2 tablespoons chopped fresh Italian parsley, for garnish, optional

Steps:

  • For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
  • Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
  • For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
  • For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.

SQUASH WITH MUSHROOMS



Squash With Mushrooms image

Diana Kennedy, the British-born expert on the regional cuisines of Mexico, gave The Times this recipe, which combines squash with mushrooms and a poblano chile (feel free to substitute a sweet green one), then coats it with cheese and sour cream for a tortilla filling that makes for a fine centerpiece to a vegetarian feast.

Provided by Joan Nathan

Categories     dinner, weekday, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 medium zucchini, about 1 pound
3 1/2 tablespoons vegetable oil
2 1/2 tablespoons finely chopped white onion
1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips
Sea salt to taste
1/2 pound shiitake mushrooms, rinsed and shaken dry
1/2 cup cilantro, roughly chopped
4 ounces queso fresco or domestic muenster cheese, cut into thin slices
1/2 cup creme fraiche or sour cream
6 corn tortillas

Steps:

  • Rinse, trim and cut the zucchini into 1/4-inch cubes.
  • In a small saute pan, heat 2 tablespoons of the oil. Add the onion and chili or pepper strips with a sprinkle of salt, and cook, uncovered, without browning, for 1 minute.
  • Add the squash cubes, cover the pan and cook over medium heat, shaking the pan from time to time to prevent sticking. Cook for 10 minutes or until the squash is tender.
  • Meanwhile, in a separate skillet, toss the mushrooms in the remaining oil, sprinkle with salt and stir-fry for 5 minutes, or until the juice that exudes becomes almost gelatinous.
  • Remove the cooked mushrooms from the heat and add to the squash mixture.
  • Sprinkle the top of the vegetables with the cilantro; then, dot with the cheese and creme fraiche or sour cream. Cover the pan, and cook over a gentle heat for 5 minutes or until the cheese has melted.
  • Serve wrapped in warm corn tortillas.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 16 grams, Carbohydrate 26 grams, Fat 28 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 10 grams, Sodium 726 milligrams, Sugar 6 grams, TransFat 0 grams

WINTER SQUASH GRATIN WITH MUSHROOMS



Winter Squash Gratin with Mushrooms image

I love butternut squash -- well, all fall and winter squash, actually. And depending on where you live or how early or late in the season it is, you may not find a good butternut. That's why I made this casserole so that you can swap in whatever cold-weather squash you like or can find. Just use the same weight and bake until completely tender. And if you are not into meat or bacon, you can leave that out, too, -- just add an additional 4 ounces of your favorite mushrooms for even more umami.

Provided by Rick Martinez

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 18

6 tablespoons extra-virgin olive oil
4 ounces smoked bacon, chopped
1 pound mushrooms, preferably wild or mixed variety, sliced
1 medium yellow onion, chopped
5 cloves garlic, finely grated
1 tablespoon plus 1 teaspoon finely chopped fresh rosemary leaves
1 tablespoon plus 1 teaspoon finely chopped fresh sage leaves
1 tablespoon plus 1 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 3/4 cups whole milk
3 ounces grated Parmigiano-Reggiano (about 3/4 cup)
10 ounces Gruyere cheese, grated
4 pounds butternut, kabocha or acorn squash or pumpkin, peeled, seeded and chopped (about 8 cups)
3 tablespoons unsalted butter
One 6-inch piece baguette, 1 hoagie roll or 2 large dinner rolls, torn into 1/2-inch pieces

Steps:

  • Arrange a rack in the center of the oven and preheat to 350 degrees F. Brush a 9-by-13-inch baking pan with 1 tablespoon of the olive oil and set aside until ready to bake.
  • Heat 1 tablespoon of the remaining olive oil in a large skillet over medium-high heat and cook the bacon, tossing occasionally, until the fat has rendered and the bacon is deep golden brown and crispy, 5 to 7 minutes. Use a slotted spoon to transfer the bacon to a large heatproof bowl, leaving as much fat in the skillet as possible. Add 1 more tablespoon oil to the skillet and half the mushrooms. Cook, undisturbed, until browned, about 3 minutes, then toss and continue cooking, undisturbed, until browned on the second side, about 3 minutes. Transfer to the large bowl. Repeat with 1 more tablespoon oil and the remaining mushrooms.
  • Heat the remaining 2 tablespoons oil in the same skillet and cook the onions and garlic over medium heat, tossing occasionally, until golden brown, about 5 minutes. Add the 1 tablespoon rosemary, 1 tablespoon sage, 1 tablespoon thyme, all of the nutmeg and cayenne, 4 teaspoons salt and 1 teaspoon black pepper; cook until very fragrant, about 1 minute. Add the flour, stir until completely coated and cook for 1 minute. Add the milk, bring to a boil and cook until thickened, about 2 minutes. Stir in the Parmigiano and Gruyere and transfer to the large bowl; add the squash and toss to combine. Transfer to the prepared baking pan, cover tightly with foil and bake until the squash is tender and the gratin is boiling rapidly, 60 to 75 minutes. Remove from the oven and let sit covered until ready to serve.
  • Meanwhile, rinse and wipe the skillet clean and melt the butter over medium-high heat. Cook the bread, tossing frequently, until golden brown, about 5 minutes. Season with salt, add the remaining 1 teaspoon each rosemary, sage and thyme, tossing until completely combined and cook until very fragrant, about 1 minute. Transfer to a paper towel-lined plate. Just before serving, uncover the gratin and top with the herbed croutons.

DELICATA SQUASH AND ROASTED MUSHROOMS WITH THYME



Delicata Squash and Roasted Mushrooms with Thyme image

Of all the rich and succulent winter squash varieties, delicata, with its long and uniformly narrow shape, is the easiest to work with. And its thin, pale-golden skin with green striations is more than just pretty - it's edible, too.

Categories     Mushroom     Side     Roast     Thanksgiving     Vegetarian     Quick & Easy     Squash     Fall     Vegan     Thyme     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings (as part of main course)

Number Of Ingredients 6

6 tablespoons olive oil
1 tablespoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 lb delicata squash (3 medium), halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
2 lb mixed fresh mushrooms such as cremini, shiitake, and oyster, trimmed (stems discarded if using shiitakes) and halved (quartered if large)

Steps:

  • Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, 25 to 30 minutes.

CREAMY MUSHROOM SPAGHETTI SQUASH



Creamy Mushroom Spaghetti Squash image

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

1 spaghetti squash
½ cup butter
½ onion, chopped
1 teaspoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
salt and pepper to taste

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

ACORN SQUASH STUFFED WITH MUSHROOMS AND RICE



Acorn Squash Stuffed with Mushrooms and Rice image

These work as well on the Thanksgiving table as they do on a meatless Monday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 1h

Number Of Ingredients 9

2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
  • Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
  • Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.

Nutrition Facts : Calories 432 g, Fat 14 g, Fiber 5 g, Protein 12 g, SaturatedFat 3 g

ROASTED BUTTERNUT SQUASH WITH GARLIC MUSHROOMS



Roasted Butternut Squash With Garlic Mushrooms image

A hearty dish that comes from Fiction vegetarian restaurant in London. Its ideal served as a vegetarian main with my Chestnut and bay leaf gravy.

Provided by PinkCherryBlossom

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 (700 g) butternut squash
2 tablespoons olive oil
50 g butter
300 g baby button mushrooms
2 garlic cloves, crushed
1/2 lemon, juice of
2 tablespoons olive oil

Steps:

  • Heat oven to 220C/425°F.
  • Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
  • Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
  • Serve with Broccoli and roast new potatoes.

CURRIED SQUASH-MUSHROOM SOUP



Curried Squash-Mushroom Soup image

This flavorful and nutritious curried butternut squash-mushroom soup recipe is creamy, rich, and just like my gramma used to make.

Provided by tbirdupnorth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

1 medium butternut squash, halved and pricked all over using a fork
2 tablespoons margarine
½ pound sliced fresh mushrooms
½ cup chopped onion
2 tablespoons all-purpose flour
1 tablespoon curry powder
5 cups chicken stock
½ cup dry white wine
1 tablespoon honey
1 pinch ground nutmeg
1 cup 10% cream

Steps:

  • Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
  • Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
  • Stir cream into soup and reheat if necessary.

Nutrition Facts : Calories 326 calories, Carbohydrate 34.9 g, Cholesterol 55 mg, Fat 19.3 g, Fiber 5.3 g, Protein 5.2 g, SaturatedFat 10.1 g, Sodium 640.4 mg, Sugar 9.5 g

SPAGHETTI SQUASH WITH MUSHROOMS AND MARINARA



Spaghetti Squash with Mushrooms and Marinara image

Our Spaghetti Squash with Mushrooms and Marinara is a flavorful and filling vegetarian meal. Top with grated parmesan cheese.

Provided by By Becky Rosenthal

Categories     Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 9

1 spaghetti squash
Olive oil
Salt and pepper
1 tablespoon olive oil
1 clove garlic, minced
2 cups sliced cremini mushrooms
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
4 cups your favorite marinara pasta sauce
Grated Parmesan cheese

Steps:

  • Heat oven to 375°F.
  • Cut squash in half lengthwise with sharp knife. Scoop out and discard seeds. Place squash halves cut side up in heavy-bottomed roasting pan. Brush squash with olive oil; season with salt and pepper.
  • Bake 45 to 50 minutes or until fork pierces flesh of the squash easily. If squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
  • Remove squash from oven; cool just enough able to handle, about 3 to 4 minutes.
  • Using fork, scrape flesh from squash into "noodles" onto serving platter. If some of the strands clump or gather together, simply separate using your hands.
  • In 10- to 12-inch skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic; cook 2 minutes. Add mushrooms; cook about 3 minutes longer. During last minute of cooking, stir in thyme.
  • Set mushrooms aside.
  • Ladle heated marinara sauce over spaghetti squash. Top with mushrooms and a generous amount of grated Parmesan cheese.

Nutrition Facts : ServingSize 1 Serving

SPAGHETTI SQUASH WITH MUSHROOMS AND HERBS



Spaghetti Squash with Mushrooms and Herbs image

Categories     Herb     Mushroom     Vegetable     Side     Low Cal     Squash     Fall     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 7

a 2- to 2 1/2-pound spaghetti squash, halved lengthwise, reserving 1 half for another use
2 tablespoons unsalted butter
1/4 cup finely chopped onions
1 cup thinly sliced mushrooms
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh chives
1/4 cup freshly grated Parmesan

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.

More about "squash with mushrooms recipes"

YELLOW SQUASH WITH WILD MUSHROOMS RECIPE - EMILY FARRIS …
yellow-squash-with-wild-mushrooms-recipe-emily-farris image
2013-12-13 Directions. Instructions Checklist. Step 1. In a large skillet, melt the butter over moderately high heat. Add the mushrooms, garlic, and thyme, …
From foodandwine.com
5/5
Total Time 20 mins
Servings 4
See details


ONE-PAN CHICKEN WITH SQUASH AND MUSHROOMS - HEALTHY SEASONAL …
2016-02-16 Preheat oven to 425 degrees F. Lightly coat a large baking sheet with cooking spray. Toss squash with 2 teaspoons oil, ¾ teaspoon salt and ¼ teaspoon pepper. Spread out on the baking sheet and place in the oven, roast 15 minutes. Meanwhile, brush 2 teaspoons oil over the chicken and sprinkle with 1 teaspoon herbs, ¾ teaspoon salt and ¼ ...
From healthyseasonalrecipes.com
See details


SPAGHETTI SQUASH CASSEROLE WITH MUSHROOMS (VEGAN) - CROWDED …
2019-11-14 Instructions. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Butter an 8x8 inch baking dish. Cut the spaghetti squash in half, remove the seeds, and transfer to the prepared baking sheet, cut side down. Roast until …
From crowdedkitchen.com
See details


WONDERFUL MUSHROOM STUFFED SUMMER SQUASH - THE 2 SPOONS
2019-07-05 Instructions. Preheat oven to 425 degrees. Par boil the squash in boiling water a couple of minutes. Remove from the water, drain and when cool enough to handle, cut in half and scrape the inside of the squash into a bowl. Including the stems, thinly slice or chop the mushrooms. Heat 2 tablespoons olive oil in a medium skillet over medium heat.
From the2spoons.com
See details


ROASTED SPAGHETTI SQUASH WITH MUSHROOMS • HAPPY KITCHEN
2016-10-18 Grease the backing form with a bit of olive oil and place the squash halves cut side down. Roast the squash and the garlic in the preheated oven for about 40 minutes, until the squash is tender when pierced with a fork. Meanwhile, prepare the stuffing. Finely chop a medium-sized shallot and slice the mushrooms.
From happykitchen.rocks
See details


10 BEST BUTTERNUT SQUASH MUSHROOMS RECIPES | YUMMLY
2022-05-03 Milk-Braised Pork Shoulder Stroganoff with Butternut Squash Noodles, Chanterelle Mushrooms and Thyme-Brown Butter Sauce Pork Foodservice. sage, unsalted butter, kosher salt, demi-glace, pork braising liquid and 24 more.
From yummly.com
See details


SQUASH AND MUSHROOMS RECIPES | SPARKRECIPES
Member Recipes for Squash And Mushrooms (no ratings) Spaghetti Squash with Mushrooms and Reduced fat Italian Sausage. Using Spaghetti Squash instead of regular Spaghetti saves you more that 50% on the calories! CALORIES: 375.7 | FAT: 18.1g | PROTEIN: 17.9g | CARBS: 42.5g | FIBER: 9.2g Full ...
From recipes.sparkpeople.com
See details


OVEN ROASTED SQUASH AND MUSHROOMS - REAL MOM KITCHEN
2013-05-21 Place vegetables on a large rimmed baking sheet. Drizzle olive oil over the vegetables and sprinkle with salt and pepper. Toss the vegetables to coat evenly with the oil. Be sure they are all coated. Bake at 425 until tender for …
From realmomkitchen.com
See details


YELLOW SQUASH WITH MUSHROOMS · THYME FOR COOKING
2020-09-09 Instructions. Heat oil in a large nonstick skillet over medium-high heat. Add paprika, onion, and sauté until onion is tender. Turn heat to medium, add garlic, mushrooms, squash slices and continue to sauté for 10-12 minutes, stirring occasionally, until squash starts to get soft. Add soy sauce and vinegar.
From thymeforcookingblog.com
See details


STEWED ACORN SQUASH WITH MUSHROOMS & CHINESE SAUSAGE RECIPE
An easy, stewed acorn squash recipe with plump mushrooms and Chinese sausage.
From abisrecipe.delicious.homeip.net
See details


SUMMER SQUASH STIR FRY WITH MUSHROOMS RECIPE | SPARKRECIPES
Directions. Slice julianne style the squash. Dice the onions or use in really thin strips. Pre-cut or self sliced mushrooms. Add mushrooms, onions and 1/8 cup of olive oil to saute pan or skillet. Spice with pepper, salt and garlic. Cook until onions turn clear. Remove that mixture. Add other 1/2 of the oil and butter with the squash.
From recipes.sparkpeople.com
See details


SPAGHETTI SQUASH WITH MUSHROOMS AND GOAT CHEESE - LIVE EAT LEARN
2020-08-03 Step 1: Prep the spaghetti squash. Preheat the oven to 400°F (204°C). Cut the spaghetti squash in half (width or lengthwise) and scoop out the seeds. Drizzle the inside with olive oil and rub it to evenly coat. Place the squash cut-side down on a baking sheet and poke the outside a few times with a fork.
From liveeatlearn.com
See details


ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS
2015-10-27 Drizzle the squash with olive oil, season with salt, and bake, cut sides down, until fork tender. Remove and let cool slightly. With a fork, shred the insides of the squash. Set aside. Next, saute the mushrooms, garlic, and spinach. Stir in the shredded squash, season with salt and pepper, and add the parmesan and parsley.
From wellplated.com
See details


ONE POT WILD MUSHROOM, SQUASH AND SPINACH PILAF (VEGAN)
2016-11-24 Instructions. Place the olive oil and onions in a large frying pan or sauté pan and fry gently for 3 minutes with the lid on until softened, but not browned. Remove the lid, add the wild mushrooms and fry for 3 more minutes. Add the garlic, butternut squash and spices, plus some salt and pepper and fry for 2 more minutes.
From easypeasyfoodie.com
See details


CREAMY ROASTED SQUASH & CRISPY MUSHROOMS. - KALE
2018-11-07 To serve, warm the creamy squash if needed, and spread in a thick layer on a plate. Top with the mushrooms, and drizzle any remaining olive oil and thyme on top. Finish with the remaining crispy shallots, a few leaves of fresh thyme, and freshly cracked pepper to taste. Serve immediately—or put in an oven-proof dish, cover with foil, and keep ...
From kaleandcaramel.com
See details


10 BEST SQUASH CASSEROLE CREAM OF MUSHROOM SOUP RECIPES
2022-05-05 Squash Casserole 41KSHB. dried oregano, sourdough, heavy cream, canola oil, black pepper and 5 more. Candied Butternut Squash Casserole & Smithfield Pork, It’s What’s for Dinner! #PutPorkontheMenu Savvy Saving Couple. …
From yummly.com
See details


STUFFED ACORN SQUASH WITH MUSHROOMS - MEALS WITH MAGGIE
2019-11-11 Lay the acorn squash on a baking sheet (flesh side down) and bake for 35 minutes. While the squash is cooking, prepare the filling by making the wild rice according to package instructions. Use the vegetable broth to replace the water and add a tablespoon of butter. In a sauce pan, add cooking oil, garlic, mushrooms and onion.
From mealswithmaggie.com
See details


JAPANESE CURRY WITH WINTER SQUASH AND MUSHROOMS RECIPE | BON …
2021-12-09 Add garlic and ginger and cook, stirring, until fragrant, about 2 minutes. Pour in broth and bring to a boil. Reduce heat and add squash and …
From bonappetit.com
See details


SPAGHETTI SQUASH WITH MUSHROOMS RECIPES - CREATE THE MOST …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com
See details


EASY SQUASH CASSEROLE WITH CREAM OF MUSHROOM BEST RECIPES
Steps: Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes.
From findrecipes.info
See details


SPAGHETTI SQUASH WITH MUSHROOMS | ABSOLUTELY FLAVORFUL
Spaghetti Squash with Mushrooms looks elegant and are easy to make! For a completely vegan or paleo version, leave out the feta cheese. If you are on a strict AIP Paleo diet, leave out both feta and black pepper. It will still be super flavorful and yummy! Prep Time 10 mins. Cook Time 45 mins. Total Time 55 mins. Course: Main Course.
From absolutelyflavorful.com
See details


SPAGHETTI SQUASH WITH MUSHROOM ROSEMARY SAUCE - HEALTHY …
2014-09-12 Increase heat to medium-high and cook stirring often until the mushrooms release their juices and the juices evaporate and a brown fond develops on the bottom of the skillet, 4 to 6 minutes. Whisk broth and garlic puree in a small bowl until smooth. Stir into the mushroom and onion mixture and bring to a boil. Cook until the sauce is thickened ...
From healthyseasonalrecipes.com
See details


SPAGHETTI SQUASH WITH ROASTED MUSHROOM AND GARLIC SAUCE
2020-07-22 Instructions. Preheat the oven to 400 degrees F. Place all of the mushrooms and garlic in a 9x13 baking dish. Whisk together the beef broth, aminos, and vinegar and pour it into the pan. Cut the squash in half lengthwise and remove the seeds and membranes from the center. Lay the squash halves cut-side up on top of the mushroom mixture.
From perrysplate.com
See details


SQUASH MUSHROOMS ONIONS RECIPES - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Squash Mushrooms Onions Recipes are provided here for you to discover and enjoy ... Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes Maple Cookies Easy Easy Curry Chicken Wings Recipe Dessert Recipes. Marie Biscuit Custard Dessert Youtube Freddy's Dessert Menu Brownie …
From recipeshappy.com
See details


SQUASH AND MUSHROOM SAUTé RECIPE | MYRECIPES
Step 1. Quarter squash and zucchini lengthwise, and cut into slices; set aside. Advertisement. Step 2. Heat olive oil in a large nonstick skillet coated with cooking spray over high heat. Add mushrooms; sauté 5 minutes, or until mushrooms are …
From myrecipes.com
See details


SQUASH WITH MUSHROOMS | RECIPE CART
2 medium zucchini, about 1 pound 3 1/2 tablespoons vegetable oil 2 1/2 tablespoons finely chopped white onion 1 poblano chili, or 1/2 green bell pepper, charred, peeled, cleaned and cut into narrow strips Sea salt to taste 1/2 pound shiitake mushrooms, rinsed and shaken dry 1/2 cup cilantro, roughly chopped 3 1/2 tablespoons vegetable oil 2 1/2 tablespoons
From getrecipecart.com
See details


SQUASH WITH MUSHROOMS RECIPE - FOOD NEWS
How to make Spaghetti squash soup with wild mushrooms? Preheat the oven to 425°. Rub the cut sides of the squash with 1 tablespoon of the olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 30 minutes, until tender. Using a fork, scrape the squash strands into bowls and keep warm.
From foodnewsnews.com
See details


SPAGHETTI SQUASH WITH MUSHROOMS AND SUN DRIED TOMATO
2022-01-22 Bake for about 45 minutes at 350 degrees Fahrenheit. Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under the squash, so be cautious. Allow squash to sit 5-10 minutes to cool slightly for easier handling. With a fork or spoon, remove the meat of the squash.
From myfoodchannel.com
See details


SPAGHETTI SQUASH WITH GARLIC & MUSHROOMS - WELL SEASONED
2016-10-27 When the squash is ready, place a large frying pan over medium high heat & add olive oil, butter & garlic. Cook for 2 minutes, until fragrant and add mushrooms. Cook until mushrooms are golden brown, add thyme. Turn off the heat and set aside. Use a fork to scrape the squash into strings and add to the pan, turn the heat to high and quickly fry ...
From wellseasoned.ca
See details


SPAGHETTI SQUASH WITH MUSHROOMS - TRIAL AND EATER
2020-07-07 In a medium skillet, heat 1 tablespoon olive oil over medium-high heat. Once hot, add sliced mushrooms and stir-fry until tender, about 3 minutes. In spaghetti squash halves or on serving plates, top off squash with remaining olive oil (or as desired). Add the sautéed mushrooms, tomato slices and red onion. Top with herbs, salt and pepper and ...
From trialandeater.com
See details


SPAGHETTI SQUASH WITH MUSHROOMS AND ZUCCHINI - THIS WIFE COOKS™
2015-04-13 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.
From thiswifecooks.com
See details


ROASTED SPAGHETTI SQUASH WITH MUSHROOMS (HOW TO COOK
2017-02-01 Cook for 2 minutes over high heat and add the mushrooms. Cook until the mushrooms are golden brown (about 7-8 minutes). Turn off the heat and set aside. Wash the spaghetti squash under water and dry it. Put the spaghetti squash on a baking sheet and pierce the skin a few time using a knife.
From pickledplum.com
See details


ROASTED SPAGHETTI SQUASH WITH MUSHROOMS, GARLIC & SAGE
2015-10-08 While squash is baking, heat oil and butter in a large skillet over medium-high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes.
From feastingathome.com
See details


SPAGHETTI SQUASH WITH CHICKEN, MUSHROOMS & SPINACH RECIPE
Increase heat to medium-high; sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to drippings in pan and cook 4 minutes; remove from pan. Step 6. Heat remaining 11/2 teaspoons oil over medium-high heat. Add onion to pan and cook 3 minutes or until soft, stirring frequently.
From myrecipes.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How to cook squash and mushrooms on the stove?
In a large skillet, melt the butter over moderately high heat. Add the mushrooms, garlic, and thyme, and cook until the mushrooms are browned and tender, about 5 minutes. Add the squash, salt and pepper and sauté for 3 minutes.
What are some good recipes to make with summer squash?
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.
How to cook summer squash soup?
Directions 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. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
How long to cook squash in the oven?
On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.

Related Search