Lemon-Parmesan Spaghetti Squash with Shiitake Mushrooms

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Serves: 4

-1 large spaghetti squash

-16 oz fresh shiitake mushrooms (or any other mushrooms you prefer)

-1/2 cup parmesan cheese

-1 tablespoon olive oil

-Zest of 1 large lemon

-2 scallions, chopped

-4 cloves garlic, minced

-1 tsp salt

-1 tsp freshly ground black pepper

Cut the spaghetti squash in half. Remove the seeds. Place face-up in the microwave with a wet paper towel covering the tops of them. Cook in the microwave on 5-minute cooking intervals to see if it needs more cooking. The inside of the squash should not be completely mushy, but you should be able to poke your finger in the spaghetti squash easily. Remove from the microwave and set aside.

In a large pan, add the olive oil and mushrooms. Cook until mushrooms are tender, then add the chopped scallions, garlic, zest of 1 lemon, and salt and pepper. Scoop out the spaghetti squash and add to the pan, stirring frequently to evenly distribute ingredients. Add in 1/2 cup of parmesan cheese, taste for seasoning, and serve! Garnish with more lemon zest and cheese if desired.

 

 

Spinach and Mushroom Stuffed Spaghetti Squash

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Serves: 2

-1 small spaghetti squash, cut lengthwise and seeds removed

-3 cups fresh spinach, chopped

-1, 4 oz. can of sliced mushrooms

-1/2 cup mozzarella cheese

-1 teaspoon dried oregano

-1/2 teaspoon salt

-1/2 teaspoon red pepper flakes

Slice the spaghetti squash lengthwise and remove the seeds with a spoon; scraping the inside of the spaghetti squash until it’s smooth. Dampen 2 paper towels and cover the spaghetti squash, cut side up. Place into the microwave for two, 5 minute increments, or until fork tender. Use your fork to break apart the spaghetti squash. Place the chopped spinach in a microwave safe bowl with a splash of water.Cook for 1 minute, or until spinach is wilted. Split the spinach, mushrooms, cheese, and seasonings equally between the two spaghetti squash halves. Taste for salt, and serve warm. Enjoy!

Spring Spaghetti Squash Salad

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Serves: 4

-1 medium spaghetti squash

-2 tablespoons olive oil

-1/2 lb. asparagus, cut into 1 inch pieces

-1 red bell pepper, diced

-2 cloves garlic, minced

-1/2 cup parmesan cheese (optional)

-1 tablespoon fresh dill, chopped finely

-Salt & pepper to taste

Using a large, sharp knife, cut the spaghetti squash in half length-wise. Make sure you are doing this on a non-slippery surface. It can get kind of tricky! Remove the seeds from the inside of the squash using a metal spoon.  Place the two halves onto a large, microwave-safe plate, and cover them with moist paper towels. Place into the microwave for ~20 minutes, or until the spaghetti squash is tender but not mushy. Set aside and let it cool for about 5 minutes.

While the spaghetti squash is in the microwave, heat the 2 tablespoons of olive oil in a large frying pan. Add the red pepper and asparagus and cook until tender; about 3-4 minutes. Add the garlic, stir, then remove from the heat. When the spaghetti squash has cooled a little, spoon out the squash into the skillet with the other vegetables and stir it around so that the vegetables are evenly distributed. Add the parmesan cheese, the fresh dill, and any salt & pepper if you’d like. I then like to serve the salad in the spaghetti squash skin itself for presentation, but do whatever you’d prefer!