Spaghetti Squash with Zucchini, Mushrooms and Onion
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Gina Marie Miraglia Eriquez
This is one of the few recipes that works better in a microwave than a conventional oven. A great way to introduce vegetables as the main course and the kids will have a ball scraping the squash.
- 1 (3 1/2- to 4-pound) spaghetti squash
- 2 tablespoons unsalted butter, cut into pieces
- 3 tablespoons olive oil
- 1 large onion, halved and thinly sliced crosswise
- 2 garlic cloves, finely chopped
- 2 zucchini (1 lb), halved lengthwise and thinly sliced crosswise
- 8 ounces sliced cremini or white mushrooms
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
- Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Stir in butter and season with salt and pepper to taste. Put on a platter.
- Meanwhile, heat oil in a12-inch skillet over moderately-high heat, sauté onions and garlic, stirring frequently until golden, about 6 minutes. Then stir in zucchini and mushrooms, salt and pepper and cook, covered until softened, occasionally stirring, about 7 minutes. Spoon mixture over squash.