Tomato Mushroom Spaghetti Squash Whole30 Recipes

TOMATO MUSHROOM SPAGHETTI SQUASH {WHOLE30 RECIPE}

Steps:

• Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
• In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
• Add tomatoes and continue stirring.
• Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
• Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)

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.