SPAGHETTI SQUASH WITH MUSHROOMS AND MARINARA
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
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 MARINARA
Dress up tender strands of squash with homemade tomato sauce with this low-carb recipe for Spaghetti Squash with Marinara from Food Network.
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
- Meanwhile heat the marinara sauce in a large saute pan.
- When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy.
Nutrition Facts : Calories 184 calorie, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 664 milligrams, Protein 3 grams, Sugar 0 grams
LOW-CARB SPAGHETTI SQUASH
Strands of spaghetti squash are tossed with a cooked mixture of Italian sausage, onion, sweet peppers and spaghetti sauce. The mixture is piled back into the squash shells and sprinkled with grated cheese to bake.
Provided by shawnajean
Categories Low Cholesterol
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut squash in half lengthwise, remove seeds. Place squash, cut side up, in a microwave-safe dish with 1/4 cup water. Cover with vented microwave-safe plastic wrap; cook on high for 7-10 minutes, depending on size. Add more cooking, 1 minute at a time, if necessary. Let stand 5 minutes. With fork "comb" out strands. Do not discard shell. Saute sausage, bell peppers, onion, garlic in a large skillet over medium-high heat until sausage browns and vegetables are tender. Mix in spaghetti sauce and dried oregano or Italian spices. Mix squash strands with sausage mixture. Spoon filling into squash shells. Place filled squash shells on baking sheet. Sprinkle with grated cheese. Bake uncovered until heated through, about 20 minutes.
LOW-CARB SPAGHETTI SQUASH SPAGHETTI WITH MUSHROOM MARINARA
This is a great low-carb dish for those who choose not to eat regular pasta. The flavor of the squash is very subtle and with the addition of the marinara and fresh cheese, barely detectable. To make it a super quick meal, plan ahead and make the marinara the night before. The flavors are even better this way.
Provided by Peach822
Categories Spaghetti Squash Recipes
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat. Saute onion until translucent, about 3 minutes. Add mushrooms and garlic salt; saute until onion and mushrooms are tender, about 5 minutes. Add garlic and saute for 1 minute more. Add crushed tomatoes, tomato paste, basil, and oregano. Cover and simmer until flavors combine, about 45 minutes.
- Pierce skin of the spaghetti squash in several places. Place in a microwave-safe bowl and cook, turning every few minutes, until tender, about 5 minutes per pound. Drain any liquid that accumulates in the bowl. Let squash cool until easily handled.
- Cut squash in half. Carefully scoop out seeds with a spoon and discard. Run a fork through the flesh, separating it into strands. Place strands directly in a strainer; excess liquid will continue to drain off.
- Divide squash among pasta bowls. Top with a generous portion of marinara and Parmesan cheese.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 40.1 g, Cholesterol 2.2 mg, Fat 5.1 g, Fiber 6.8 g, Protein 9.4 g, SaturatedFat 1.1 g, Sodium 745.5 mg, Sugar 7.3 g
SPAGHETTI SQUASH ALFREDO LOW CARB
I have not tried this recipe. I got this recipe from Ossg Recipes. If adding chicken Sauté chicken breast, cut into cubes and mix in.
Provided by internetnut
Categories < 30 Mins
Time 27m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cooking The Squash: I like to cut in half cover with plastic wrap, place cut side up in a dish with 1/4 Celsius water and nuke for about 12 minute Let cool, seed and strand.
- In a medium-sized saucepan, combine the all ingredients except spaghetti.
- squash over medium-low heat and whisk until smooth and creamy, stirring.
- constantly to prevent burning. Add the spaghetti squash strands to the sauce.
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