Hi, I’m Laura. Today, I will show you a way to make spaghetti squash with sauteed mushrooms recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spaghetti Squash with sauteed mushrooms Recipe
Spaghetti Squash with sauteed mushrooms is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Spaghetti Squash with sauteed mushrooms is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have spaghetti squash with sauteed mushrooms using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spaghetti Squash with sauteed mushrooms:
- Take 1 spaghetti squash
- Make ready 1/2 onion sliced
- Make ready 1 pepper sliced
- Make ready 3 garlic cloves diced
- Prepare 1 packages mushrooms sliced
- Prepare 1 oil
- Get 1 butter
- Get 1 celery salt
- Get 1 lemon pepper
- Make ready 1 parsley
- Get 1 dill
- Make ready 1 oregano
- Prepare 1 cup chicken broth
- Take 1 pecorino-romano cheese (or parmesan is d ine)
Steps to make Spaghetti Squash with sauteed mushrooms:
- 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.
- 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).
- 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).
- 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.
- 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.
- 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 sausage mushrooms onto and follow with more cheese.
So that’s going to wrap this up for this distinctive dish spaghetti squash with sauteed mushrooms recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
