Best 2 Tomato Mushroom Spaghetti Squash Whole30 Recipes

"Tomato Mushroom Spaghetti Squash Whole30" - a delectable dish that captures the essence of a satisfying and wholesome meal. This culinary creation seamlessly integrates the flavors of juicy tomatoes, earthy mushrooms, and tender spaghetti squash, resulting in a symphony of flavors that tantalizes the palate. Embark on a culinary adventure as we unveil the secrets behind crafting this delectable dish, guiding you through the selection of the freshest ingredients, the art of preparing them with precision, and the techniques that bring this symphony of flavors together. Prepare to relish a meal that nourishes your body and soul, adhering to the Whole30 principles of clean eating and mindful living.

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TOMATO MUSHROOM SPAGHETTI SQUASH {WHOLE30 RECIPE}

Tomato Mushroom Spaghetti Squash {Whole30 Recipe} image

Whole30 recipe for Spaghetti Squash with Tomatoes and Mushrooms. This recipe serves six as a side dish and four as a main course. Cheese is not included in the nutritional information.

Provided by Cynthia

Categories Entree

Time 40m

Number Of Ingredients 11

Ingredients

1 large spaghetti squash (cooked "al dente", about 6 cups.)
2 cups tomatoes (diced)
4 cloves garlic (minced)
8 ounces mushrooms (sliced)
1/3 cup onions or shallots, (chopped, about 1 small)
1/4 cup pine nuts, (toasted)
fresh basil, (a handful, cut chiffonade)
3 Tablespoons olive oil
Kosher salt and black pepper to taste
Pinch of red pepper flakes if desired
Optional: Parmesan cheese

Steps:

Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
Add tomatoes and continue stirring.
Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)

Nutrition Facts : ServingSize 1 g, Calories 173 kcal, Carbohydrate 17 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Sodium 33 mg, Fiber 4 g, Sugar 7 g

SPAGHETTI SQUASH, TOMATO, MUSHROOM & CHEESE CASSEROLE

Spaghetti Squash, Tomato, Mushroom & Cheese Casserole image

Make and share this Spaghetti Squash, Tomato, Mushroom & Cheese Casserole recipe from Food.com.

Provided by Tonkcats

Categories Vegetable

Time 1h30m

Yield 4-8 serving(s)

Number Of Ingredients 14

Ingredients

1 spaghetti squash (8-inch)
1 cup onion, chopped
2 garlic cloves, crushed
2 medium fresh tomatoes
1/2 lb mushroom, sliced
salt & pepper
1 cup cottage cheese or 1 cup ricotta cheese
1 cup mozzarella cheese, grated
1/4 cup parsley, chopped
1 teaspoon basil
1 dash thyme
1 cup fine breadcrumbs
butter (for saute)
parmesan cheese

Steps:

Slice squash in half lengthwise and scoop out seeds.
Bake it face down on a buttered tray for 30 to 40 minutes or until easily pierced by a fork.
Cool until ready to be handled.
Scoop out the insides gently with a fork which will form into spaghetti strands.
While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms and herbs.
When onions are soft, add freshly chopped tomatoes; cook until most of liquid is evaporated.
Combine the ingredients.
Pour into buttered 2 quart casserole. Top with lots of grated Parmesan cheese. Bake uncovered about 40 minutes in a 375 degrees oven.

Nutrition Facts : Calories 312.2, Fat 10.9, SaturatedFat 5.7, Cholesterol 30, Sodium 608.2, Carbohydrate 35.8, Fiber 3.2, Sugar 6.4, Protein 19.7

Tips:

Choose the right squash: Spaghetti squash can vary in size, so choose one that's about 2 pounds for this recipe. Look for a squash with a deep yellow color and no blemishes.
Cook the squash properly: To get the best results, cook the spaghetti squash in a preheated oven at 400°F for about 45 minutes, or until it's tender when pierced with a fork.
Use a fork to shred the squash: Once the squash is cooked, use a fork to shred the flesh into spaghetti-like strands. This is much easier than trying to cut the squash with a knife.
Don't overcrowd the pan: When cooking the mushrooms and tomatoes, don't overcrowd the pan. This will prevent them from cooking evenly.
Season to taste: Be sure to season the dish to taste with salt, pepper, and any other desired seasonings.

Conclusion:

This tomato mushroom spaghetti squash is a delicious and healthy Whole30 meal that's perfect for a weeknight dinner. It's easy to make and packed with flavor. The spaghetti squash provides a nutritious and low-carb alternative to traditional pasta, while the mushrooms and tomatoes add a savory and juicy touch. You can customize it with your favorite spices or mix in additional ingredients for a more personalized taste. Whether you're a Whole30 veteran or just looking for a healthy and satisfying meal, this tomato mushroom spaghetti squash is sure to be a hit!