Asparagus And Mushroom Pesto Spaghetti Squash Recipe By Tasty Food

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
• Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
• Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
• Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
• Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

PESTO SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Place squash skin side down on prepared baking sheet. Bake until cooked through, about 1 hour. Remove from oven; cool for 10 minutes. Once squash is cool enough to handle, scrape flesh into string-like strands with a fork. Place in a bowl and set aside.
• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add onion; cook and stir until onion begins to turn translucent. Stir in kale and mushrooms; reduce heat to medium low.
• Stir in squash, remaining 2 tablespoons butter, garlic salt, Italian seasoning, and red pepper flakes; cook for 2 minutes. Remove from stove and place squash mixture in a large bowl.
• Stir olive oil and pesto into the squash mixture. Slowly add grated Parmesan cheese, stirring until evenly mixed.

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
• Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
• Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
• In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
• Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
• In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
• Enjoy!

ROASTED ASPARAGUS WITH PESTO

Steps:

• Preheat oven to 400°F.
• Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
• Season to taste with salt and pepper.
• Roast in a preheated oven for 10-12 minutes or until done to your.
• liking.
• Sprinkle with freshly grated parmesan cheese and serve hot.

SPAGHETTI-SQUASH TETRAZZINI

Steps:

• Use a sharp knife to make small slits all over the surface of a 1.5 kilo spaghetti squash. Place in a glass pie plate and micrwave on high, turning squash over halfway through, until tender, 12 to 15 minutes. Slice in half lengthwise. Let stand 10 minutes. Scoop out and discard seeds. Use tines of a fork to scrape out squash strands (about 4 cups). Reserve.
• Preheat oven to 450°F Heat a large, non-stick frying pan over medium. Add 1 T olive oil, 2 minced garlic cloves, and a 227-g pkg sliced cremini mushrooms. Cook, stirring often, until mushrooms soften, about 4 minutes. Add 2T all-purpose flour, 1 tsp dried basil, 1/4 tsp salt, 1/8 tsp nutmeg, and 1/2 c white wine. Season with fresh pepper. Cook, stirring often, 1 minute. Stir in 1 cup milk. Cook until sauce thickens, 2 to 3 minutes. Remove from heat, then stir in 1 cup part-skim mozzarella cheese and reserved squash strands.
• Scoop squash mixture into 4 individual oven-safe dishes or a greased 8x8 baking dish. Smooth tops. Top with 2 thinly sliced plum tomatoes. Sprinkle with 1/2 c grated parmesan. Bake until bubbly, 10-15 minutes.

ASPARAGUS, SQUASH & RED PEPPER SAUTE

Steps:

• In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.