Coupon Clipping Cook

Spaghetti Squash with Mushrooms and Tomatoes

The perfect addition to a meal!

Spaghetti Sauce and Mushrooms

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 spaghetti squash 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 recipe is cutting the dog gone squash. It’s as hard as a rock so be super careful.

When buying the squash, if you happen to see an employee in the produce department, an option may be to ask if they would cut it in half lengthwise for you.  I do this often and they make it look so easy.

If it’s cut, it should last nicely in the fridge for a couple days when covered with plastic wrap.

This spaghetti squash and mushroom recipe makes a wonderful side dish, or light meatless meal.

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 (optional)

Here’s how to make it.

For the Spaghetti Squash:

1-cut-spaghetti-squash

Preparing the Squash -very very carefully, cut the spaghetti squash in half lengthwise.  The squash can be hard to cut so an option is to see if the person working in the produce department can cut it for you.

2-scoop-out-seeds-in-squash

Using a large spoon, scoop out…

3-scoop-out-seeds-in-squash

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

4-add-water-to-squash

Add water in the cavity of the squash.

5-add-paper-towel-on-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.

15-cooked-spaghetti-squash

Cooking the Squash – cook until done (should be about 7 minutes).

Remove the squash along with the plate from the microwave and let it sit on a cutting board or hot plate (the plate with the squash on it will be hot); keep it covered with the paper towel.  Let it sit for 5 minutes (it should continue to steam inside of the cavity).

While the spaghetti squash is cooking and cooling, start the mushrooms.

16-cooked-spaghetti-squash

Removing the Strands of Spaghetti Squash – next comes the fun part…

17-cooked-spaghetti-squash

…use a fork to scrape the strands (noodles) inside of the squash from the skin side towards the middle cavity until all of the “spaghetti noodles” are separated from the skin.

For the Mushrooms (Make this while the spaghetti squash is cooking and cooling):

10-add-butter-to-pan

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

11-add-mushrooms-in-skillet

mushrooms,

12-add-wine-to-mushrooms

wine,

7-cut-garlic

13-add-garlic-to-mushrooms

and garlic.  Stir together.

Chopped Tomatoes on Board

Next,

14-add-tomatoes-salt-and-pepper

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

For Serving:

18-spaghetti-squash-in-bowl

Transfer the strands of spaghetti squash to serving dishes.

19-mushroom-mixture-with-spaghetti-squash

Next…

20-add-mushrooms-to-spaghetti-squash

…top the spaghetti squash with the mushroom and tomato mixture.

Chopped Chive on Board

Garnish with the chopped chives…

Spaghetti Squash and Mushrooms

…and grated Parmesan cheese.

Spaghetti Sauce and Mushrooms

Serve warm and…

Spaghetti Squash and Mushrooms

…enjoy.

More Spaghetti Squash Recipes You May Like:

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

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Spaghetti Squash with Mushrooms
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Print Recipe

Spaghetti Squash with Mushrooms and Tomatoes

The perfect addition to a meal!
Course Appetizer, Side Dish
Cuisine American
Keyword Spaghetti Squash
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2

Ingredients

For the Spaghetti Squash:

  • ½ of a whole spaghetti squash
  • ¼ cup water

For the Mushrooms:

  • 2 tablespoons butter
  • 7 large mushrooms cleaned and sliced
  • 2 cloves garlic peeled and chopped
  • 2 Roma tomatoes chopped
  • 5 dashes salt
  • 4 dashes ground black pepper
  • ¾ cup white wine a dry, crisp white wine would be a nice choice such as Pinot Grigio, Chardonnay (unoaked), and Sauvignon Blanc

For Serving:

  • 2 tablespoons chopped chives
  • 1 tablespoon grated Parmesan cheese

Instructions

For the Spaghetti Squash:

  1. Very 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.

  2. Preparing the Squash - with a large spoon, scoop out and discard the pulp and seeds from the middle of the squash.  Add water in the cavity of the squash. 

  3. Cooking the Squash - set the squash, cavity side up on 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).  While the squash is cooking start the mushrooms.

  4. Remove the squash along with the plate from the microwave and let sit on a cutting board or hot plate (the plate with the squash on it will be hot); keep it covered with the paper towel.  Let it sit for 5 minutes (it should continue to steam inside of the cavity).  

  5. Removing the Strands of Spaghetti Squash - use a fork to scrape the inside of the squash from the skin side towards the middle cavity until all of the “spaghetti strands” are separated from the skin. 

For the Mushrooms (Make these while the spaghetti squash is cooking and cooling):

  1. Heat a medium size skillet on medium heat. Add the butter, mushrooms, wine, and garlic. Stir together. 

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

For Serving:

  1. Transfer the strands of spaghetti squash to serving dishes.

  2. Top the spaghetti squash with the mushroom and tomato mixture. Garnish with chopped chives and Parmesan cheese.  Serve while warm.

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4 Comments

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

    • 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!

  2. This looks delicious!!