Faux noodles; faux problems.
I really admire spaghetti squash for being a vegetable in a noodle outfit. I’m just really impressed by it! How does it do it? I’d say it’s a veggie-miracle. Make it. You’ll see.
These stuffed mushrooms are the meatball in this pasta situation. They’re prettier than meatballs right? In a beauty pageant, these would look way better in a bathing suit. Am I wrong?
But mostly, these mushrooms are full of the best stuff: spinach, garlic, gruyere, and love. You can’t go wrong.
Stuffed Mushrooms with Spinach
Recipe from Real Simple
- 12 medium mushrooms (about 1 1/2 lbs)
- 1 T olive oil, plus more for the baking sheet
- 2 cloves of garlic
- 3 ounces baby spinach, chopped
- kosher salt + black pepper
- 1/4 + 2T cup panko bread crumbs
- 1/2 cup Gruyère, grated
- Preheat your oven to 375°F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with olive oil, and bake the mushrooms caps, stem-side down, until just tender, 10-12 minutes.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3-5 minutes. Add the spinach, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook until wilted, 2-3 minutes more.
- In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps, sprinkle with a pinch more salt, and bake until golden brown, 12-15 minutes.
Tip: The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance; refrigerate covered. Bake again just before serving.
This tomato sauce is simple. It involves three ingredients, and tastes super fresh and dreamy-like. It takes 45 minutes of casual simmering. In the meantime you can roast your spaghetti squash and prep your mushrooms.
Or just make it to top your favorite noodles. You know, the kind that come in nests or the curly permed guys.
P.S. Can you believe how dusty that can is? I promise I just bought it.
- 28 oz. can San Marzano whole peeled tomatoes
- 5 T unsalted butter
- 1 medium-sized yellow onion, peeled and halved*
- salt to taste
- red pepper flakes, if feeling spicy
- Place the tomatoes, onion, and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer and then lower the heat just to keep the sauce at a slow steady simmer for about 45 minutes, or until droplets of fat float free from the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon.
- Remove from heat, discard the onion, add salt to taste and keep warm while you prepare the squash and mushrooms. I also blended this once it was done cooking. You can do that too if you want a smoother sauce.
Up top is the spaghetti squash before it get’s tan.
Down there is after it got back from tanning at the gym.
Roasted Spaghetti Squash
Recipe from Shutterbean
- 1 medium spaghetti squash
- 1 T olive oil
- salt and pepper
- Preheat your oven to 400°F. Line a baking sheet with foil. Cut your squash in half and scoop out the seeds and weirdness.
- Rub all over with olive oil and sprinkle generously with salt and pepper. Roast cut-side down for 30 minutes. Flip and roast for an additional 30 minutes or until tender.
- When done, allow to cool for 5 minutes. With a fork, shred the meat of the squash and place in a bowl. Cover with foil to keep warm until the other meal components are done.
Assembly: I’d start the mushrooms by getting them ready for their second baking, then roast the spaghetti squash while the sauce is simmering. Once the squash comes out, pop the mushrooms in. Put it all together! Top the spaghetti squash with sauce, and mushrooms. Grate some additional cheese on top. Sprinkle it with a bit of salt. And you’re off!
YAY! Click HERE for a printable pdf of the recipes above.
I hope your week is full of tasty dinners and spontaneous heart sightings.