Spaghetti Squash with sauteed mushrooms
Spaghetti Squash with sauteed mushrooms

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, spaghetti squash with sauteed mushrooms. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Spaghetti Squash with sauteed mushrooms is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Spaghetti Squash with sauteed mushrooms is something which I’ve loved my entire life.

Prepare spaghetti squash according to these directions. In the meantime, slice the leek in half vertically and wash well to remove dirt. Dry on paper towels and and cut crosswise into thin slices.

To get started with this recipe, we must first prepare a few components. You can cook spaghetti squash with sauteed mushrooms using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Spaghetti Squash with sauteed mushrooms:
  1. Take 1 spaghetti squash
  2. Make ready 1/2 onion sliced
  3. Take 1 pepper sliced
  4. Prepare 3 garlic cloves diced
  5. Take 1 packages mushrooms sliced
  6. Make ready 1 oil
  7. Prepare 1 butter
  8. Get 1 celery salt
  9. Take 1 lemon pepper
  10. Make ready 1 parsley
  11. Make ready 1 dill
  12. Get 1 oregano
  13. Take 1 cup chicken broth
  14. Get 1 pecorino-romano cheese (or parmesan is d ine)

Once I learned -> the trick <- to getting long, actual spaghetti-like strands from spaghetti squash, I'm always on the look out. Baked Spaghetti Squash with Savory Sauteed Bella Mushrooms. Wild mushrooms, crushed red pepper, white wine, and shaved Parmesan make Spaghetti Squash with Sautéed Spinach a crowd-pleaser. Scrape inside of squash to remove spaghetti-like strands.

Instructions to make Spaghetti Squash with sauteed mushrooms:
  1. Fill a large pot halfway with water over high heat. While it's heating scrub squash under running water to clean. Then slice squash in half and scoop out seeds. Cook over med-high heat approximately 20-30 minutes (depending upon it's size) until a fork can pierce the skin easily.
  2. While squash is cooking slice half onion in half then in slices. Slice pepper in half same as onions. Dice finely 3 cloves of garlic. Slice mushrooms (or buy pre-sliced).
  3. Once squash is cooked remove to strainer and let cool. Drain water and in the same pot heat oil and a tablespoon of butter - add onions cook for a minute then season with salt, pepper and herbs to your liking (that is why I left the amounts off).
  4. Add peppers, cook for a minute then add garlic, mushrooms and more butter (about tablespoon and a half). Stir to incorporate all ingredients, cover and turn heat down to med-low.
  5. After a few minutes check mushrooms if they have shrunk to half their size turn heat up and very slowly add broth. The reason you do this slowly is not to stop the cooking process. Depending upon the size of the squash you may not need a full cup of broth. Once it comes to a boil cover and take it off the heat.
  6. In a large bowl scrape out squash and it should shred easily. Break up any clumps with a spoon. Take a hand full of cheese and sprinkle evenly over squash - then add hot mushrooms onto and follow with more cheese.

For more spaghetti squash recipes and ideas…try this Enchilada Stuffed Spaghetti Squash or my favorite… Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. Feel free to do this ahead and keep in the fridge. Includes spaghetti squash, leeks, garlic, mushrooms, baby spinach, chicken stock, dry white wine, salt, pepper, olive oil. Mediterranean Spaghetti Squash Sauteed with Vegetables and Feta (Low-Carb, Gluten-Free) by Kalyn's Kitchen.

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