A baked spaghetti squash naturally produces spaghetti-like strands, which offers a mild nutty flavour with a little bit of crunch. The spaghetti squash strands are sautéed with onions, garlic and herbs and then served with a seasoned tomato sauce, garden vegetables and mushrooms.
Spaghetti Squash Spaghetti
Ingredients Makes: 6 servings
1 spaghetti squash, halved lengthwise and seeded
1-1/2 cups seasoned tomato sauce *See our Seasoned Tomato Sauce Recipe!
1 onion, minced
3 garlic cloves, minced
3 celery, sliced thin
3 carrots, sliced
15 fresh crimini mushrooms, sliced
1/2 tsp sea salt, black pepper to taste
1 tsp basil, dried
1/4 cup parsley, finely chopped (garnish)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large shallow baking dish.
Cut the top off a cleaned spaghetti squash, then cut in half. Pierce skin with a fork and then place the spaghetti squash with cut sides down in baking dish. Bake for about 30-40 minutes in preheated oven. It is ready when a slight indentation is left when pressed or when a sharp knife can be inserted without any resistance. Remove squash from oven and set aside to cool, about 15-20 minutes.
Steam celery and carrots just until they become slightly tender but still crisp, about 3-4 minutes, set aside.
Heat a couple tablespoons of oil in skillet over medium heat. Add half of the minced onion and cook until it is tender and becomes translucent, stirring occasionally. Then add the minced garlic and cook just until fragrant, about 1 minutes. Add the sliced mushrooms and 1/4 teaspoon of sea salt with a dash of pepper. Stirring often, cook the mushrooms until lightly browned, about 5 minutes. Reduce the heat to low and simmer the mushrooms until tender, about 5-6 more minutes. Stir in spaghetti sauce, carrots and celery and cook on low heat until mixture is warmed through, stirring occasionally. Keep warm.
Returning to the cooled spaghetti squash, scrape at the meat of the squash with a fork into a bowl. It should naturally come out in strands, the fork assists in this. Set aside.
In a new skillet heat a couple tablespoons of oil on medium heat, add the remaining minced onions. Cook onions until they become tender and translucent. Add 1/4 teaspoon of salt, dash of pepper and basil or any other seasoning as desired. Add the spaghetti squash and toss with thongs until well coated in onion mixture. Cook squash until heated through, about 3-4 minutes.
Serve squash with tomato mixture on top, garnished with fresh parsley sprigs.
Recipe Shared By: J. Marshall
Check out our Seasoned Tomato Sauce Recipe!
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