Without Fail Serving Recipe Spaghetti Squash with sauteed mushrooms Delicious Nutritious

Without fail recipe ultimate Spaghetti Squash with sauteed mushrooms easy, delicious, practical.

14 ingredients, 6 steps, cooking Spaghetti Squash with sauteed mushrooms

How are you every body, at this time you can make recipe Spaghetti Squash with sauteed mushrooms with 14 ingredients and 6 steps. Next this is how to make it, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 14 ingredients and 6 stages of easy cooking Spaghetti Squash with sauteed mushrooms.

Ingredients all Spaghetti Squash with sauteed mushrooms

1. Prepare : spaghetti squash.
2. Prepare : onion sliced.
3. Prepare : pepper sliced.
4. It’s : garlic cloves diced.
5. It’s : mushrooms sliced.
6. Prepare : oil.
7. You need : butter.
8. Prepare : celery salt.
9. Prepare : lemon pepper.
10. You need : parsley.
11. You need : dill.
12. It’s : oregano.
13. It’s : chicken broth.
14. You need : pecorino-romano cheese (or parmesan is d ine).

If all composition Spaghetti Squash with sauteed mushrooms it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.

Process Cooking Spaghetti Squash with sauteed mushrooms

1. 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.
   
2. 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).
   
3. 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).
   
4. 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.
   
5. 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.
   
6. 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 hot mushrooms onto and follow with more cheese.
   
7. Finish and Enjoy.

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