Spaghetti Squash with Mushrooms and Tomatoes

Spaghetti-squash-with-mushrooms-and-tomatoes

It’s amazing how spaghetti squash transforms into something so different than the way it starts out as.

In just 7 minutes (in the microwave) it changes from this hard squash that’s as hard as a pumpkin….into a softer version that turns into kind of semi crunchy spaghetti-like noodles.

I have to admit that aside from its deliciousness, the best part is scraping the cooked insides to get the noodles to fluff up.  It’s really a transformation.

There are so many things you can do with these “noodles” too.

Sometimes just adding butter, salt and pepper can really hit the spot.

And you can eat it right out of the “bowl” that forms after scraping out the squash.

In this meatless recipe, the squash is topped with a delicious combination of mushrooms, tomatoes, and garlic cooked in butter and white wine.

The hardest part of making this easy recipe is cutting the dog gone squash. It’s as hard as a rock so be super careful.

If you happen to see an employee in the produce department when you buy the squash, an option may be to ask if they would cut it in half lengthwise for you.

It should last nicely in the fridge even if it’s cut until you have time to use it.

Let’s check out the ingredients.

Spaghetti-squash-with-mushrooms-and-tomatoes

Spaghetti squash, mushrooms, Roma tomatoes, garlic, butter, white wine, salt, pepper, water, and grated parmesan cheese – not pictured (optional)

Here’s how to make it.

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Very carefully, cut the spaghetti squash in half lengthwise (or see if the person working in the produce department can cut it for you).

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Scoop out…

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…and discard the pulp and seeds from the middle of the squash.

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Add the water in the cavity of the squash.

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Set the squash, cavity side up in a microwave-safe plate.  Wet a paper towel and drape it over the top of the squash.

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Cook until done (should be about 7 minutes).  Remove from the microwave and let sit (with the paper towel still on top) for about 5 minutes.

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Next comes the fun part…

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use a fork to scrape the inside of the squash from the skin side towards the middle cavity until all of the “spaghetti” pieces are separated from the skin.

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Add the spaghetti squash to the serving dishes and set aside.

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Heat a medium size skillet on medium heat, add the butter,

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mushrooms,

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wine,

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and garlic.  Stir together.

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Next,

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add the tomatoes, salt and pepper.  Stir together.  Cook until the wine reduces just a bit (about 5 minutes).

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Then,

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Top the spaghetti squash with the mushroom and tomato mixture.

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Garnish with the chopped chives….

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…and parmesan cheese (optional).

1-Spaghetti-squash-with-mushrooms-and-tomatoes

Serve while hot…and..

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…Enjoy!

Here are more delish spaghetti squash recipes

Roasted spaghetti squash with kale by The Pioneer Woman
Spaghetti squash with meat sauce by Skinnytaste.com
Mediterranean spaghetti squash recipe with feta cheese and roasted peppers by Cookin Canuck
Spaghetti squash nachos by Coupon Clipping Cook

Print

Spaghetti Squash with Mushrooms and Tomatoes

Yield: Serves 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

½ of a whole spaghetti squash
¼ cup water
2 tablespoons butter
7 large mushrooms - sliced
2 cloves garlic – chopped
2 Roma tomatoes – chopped
5 dashes salt
4 dashes ground black pepper
¾ cup white wine
2 tablespoons chopped chives
1 tablespoon grated parmesan cheese (optional)

Directions:

Very carefully, cut the spaghetti squash in half lengthwise. The squash can be hard to cut. An option is to ask an employee in the produce department to cut it for you.

Scoop out, and discard the pulp and seeds from the middle of the squash. Add the water in the cavity of the squash. Set the squash, cavity side up in a microwave-safe plate. Wet a paper towel and drape it over the top of the squash. Cook until done (should be about 7 minutes). Remove from the microwave and let sit (with the paper towel still on top) for about 5 minutes. Use a fork to scrape the inside of the squash from the skin side towards the middle cavity until all of the “spaghetti” pieces are separated from the skin. Add the spaghetti squash to the serving dishes and set aside.

Heat a medium size skillet on medium heat. Add the butter, mushrooms, wine, and garlic. Stir together. Add the tomatoes, salt, and pepper. Stir together. Cook until the wine reduces just a bit (about 5 minutes). Top the spaghetti squash with the mushroom and tomato mixture. Garnish with chopped chives and Parmesan cheese (optional). Serve while hot.

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4 Responses to “Spaghetti Squash with Mushrooms and Tomatoes”

  1. #
    1
    Micheline — January 20, 2014 at 12:34 pm

    This looks delicious!!

    Reply

    • Nancy — January 20th, 2014 @ 1:00 pm

      Hi Micheline, thank you!

      Reply

  2. #
    2
    Elaine — March 28, 2014 at 9:00 am

    Thanks for this recipe!! I made it for my family and they loved it!! And I loved it too!

    Reply

    • Nancy — March 29th, 2014 @ 9:13 pm

      Hi Elaine, I’m so glad that you and your family liked it! Thank you very much for letting me know. Have a wonderful rest of the weekend and upcoming week!

      Reply

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