Best 3 Spaghetti Squash With Mushrooms And Marinara Recipes
Spaghetti squash, a unique and nutritious vegetable, takes center stage in this delightful dish. Its mild flavor and spaghetti-like strands, when cooked, make it a delicious and healthy alternative to traditional pasta. Paired with earthy mushrooms and savory marinara sauce, this dish offers a symphony of flavors and textures. Whether you're a vegetarian seeking a hearty and flavorful meal, or simply looking to incorporate more vegetables into your diet, this spaghetti squash recipe is sure to satisfy.
The article provides two variations of the recipe: a classic marinara sauce made from scratch, and a convenient option using store-bought marinara sauce. Both versions offer their own unique appeal, allowing you to choose the one that best suits your time and preferences.
To complement the main dish, the article also includes a recipe for roasted Brussels sprouts, a simple yet flavorful side that adds a touch of crunch and verdant color to the plate. Roasted Brussels sprouts are a versatile dish that can be enjoyed on their own or paired with a variety of main courses.
For those with a sweet tooth, the article concludes with a recipe for a delectable apple crisp, a classic dessert that combines the tartness of apples with a sweet and crunchy oat topping. This comforting dish is perfect for a cozy fall evening or as a special treat to end your meal on a high note.
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
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 MUSHROOMS AND HERBS
Categories Herb Mushroom Vegetable Side Low Cal Squash Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Wrap the squash half in microwave-safe plastic wrap and microwave it, cut side up, at high power (100%) for 10 to 12 minutes, or until it feels soft when pressed. Let the squash stand for 5 minutes. In a small microwave-safe dish combine the butter, the onion, and the mushroom and microwave the mixture at high power (100%), stirring once, for 5 minutes, or until the mushrooms are tender. Discard the squash seeds, scrape the flesh with a fork into a bowl, and toss it with the mushroom mixture, the parsley, the chives, the Parmesan, and salt and pepper to taste.
Tips:
- To easily cut spaghetti squash, place it on a cutting board and use a sharp knife to slice it in half lengthwise. Scoop out the seeds and pulp, then drizzle the squash with olive oil and season with salt and pepper. Place the squash halves cut-side up on a baking sheet and bake at 400°F for 45-50 minutes, or until tender.
- While the squash is baking, sauté mushrooms in butter or olive oil until softened. Add garlic and cook for 1 minute more. Stir in marinara sauce and simmer for 15 minutes.
- Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands. Top with the mushroom marinara sauce and sprinkle with Parmesan cheese. Serve immediately.
- For a vegetarian version of this dish, use vegetable broth instead of chicken broth in the marinara sauce.
- To make this dish ahead of time, cook the squash and mushrooms according to the directions above. Then, let them cool completely and store them in separate airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the squash and mushrooms in a saucepan over medium heat until warmed through. Top with the marinara sauce and Parmesan cheese and serve.
Conclusion:
Spaghetti squash with mushrooms and marinara is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of tender squash, savory mushrooms, and tangy marinara sauce, this dish is sure to please everyone at the table.
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