Recipe Spaghetti Squash Mushrooms
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Let the squash stand for 5 minutes.
Recipe spaghetti squash mushrooms. In a deep skillet or large pan add olive oil garlic and thyme. Add the garlic and saute for 2 more mins. Add mushrooms and chopped sage and cook until golden brown about 7 minutes and set aside.
Peel the roasted garlic and mash it with a fork. Divide the mushrooms tomatoes and sausage among the squash nests. In a bowl combine crème fraîche with a bit of milk then add shredded parmesan cheese or any other hard cheese a bit of salt and pepper.
Scoop out the seeds with a spoon and then scoop out the squash setting it aside. Brush squash with olive oil. Add the squash parmesan cheese lemon zest and thyme and toss together.
Scoop out and discard seeds. Cut squash in half lengthwise with sharp knife. While the squash and mushrooms are roasting heat the butter in a large saute pan until melted.
Add mushrooms once they are cooled. Add the leeks and cook over medium high heat until golden and tender. In a heavy bottom skillet saute the onions garlic and mushrooms then add the spaghetti squash and fresh sage and season with salt pepper and a pinch of nutmeg.
Drizzle with vinegar and sprinkle with parmesan and basil. Wash the spaghetti squash under water and dry it. Place squash halves cut side up in heavy bottomed roasting pan.
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