Roasted Spaghetti Squash With Parmesan Mushrooms Food
ROASTED SPAGHETTI SQUASH WITH PARMESAN MUSHROOMS
Healthy roasted spaghetti squash tossed with mushrooms, spinach, Parmesan, and garlic. An easy vegetarian recipe and gluten free dinner idea.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 (of 2), Calories 417 kcal, Carbohydrate 49 g, Protein 23 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 23 mg, Fiber 11 g, Sugar 18 g, UnsaturatedFat 10 g
SPAGHETTI SQUASH WITH PARMESAN CHEESE
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Use a paring knife to prick squash all over. Place in a baking dish and bake 1 hour or until soft. Cut squash in half. Scoop out and discard seeds. Using a fork, scrape flesh in strings into a serving bowl. Toss with Parmesan and butter and season to taste with salt and pepper.
SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE
Make and share this Spaghetti Squash, Tomato, Mushroom & Cheese Casserole recipe from Food.com.
Provided by Tonkcats
Categories Vegetable
Time 1h30m
Yield 4-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 312.2, Fat 10.9, SaturatedFat 5.7, Cholesterol 30, Sodium 608.2, Carbohydrate 35.8, Fiber 3.2, Sugar 6.4, Protein 19.7
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- Preheat the oven to 200 °C or 400 °F. Cut the spaghetti squash lengthwise in half. Scrap the seeds with a spoon. Cut the tip off the garlic head, exposing the ends of the cloves, so that it's easier for you to peel them later. Drizzle the garlic head with a bit of olive oil, sprinkle with salt and pepper and wrap in foil. Grease the backing form with a bit of olive oil and place the squash halves cut side down. Roast the squash and the garlic for about 40 minutes, until the squash is tender when pierced with a fork.
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