Creamy Mushroom Spaghetti Squash |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles! Ingredients:
1/2 medium onion, chopped |
2-3 teaspoons minced garlic (or whatever your preference may be for it) |
1/4-1/2 stick of butter |
1 can cream of mushroom |
1/2-3/4 cup of sour cream |
1 spaghetti squash |
salt and pepper to taste |
these are estimated measurings because the spaghetti squash you buy may be smaller or bigger.. in general though, they are pretty much the same size... |
Directions:
1. With a knife, pierce the spaghetti squash all over. Place on a plate in the microwave on high for 12 minutes. Let cool for a few minutes and use a towel or a pot holder to hold on to the spaghetti squash, and cut length wise down the middle.
2. While the spaghetti squash is cooking in the microwave, melt the butter in a sauce pan on medium heat and add the chopped onion and minced garlic. Sauté until the onions are soft.
3. Add the cream of mushroom and sour cream to the sauce pan and stir together until all of it is combined. Add salt and pepper to your taste and turn the burner down to the lowest setting to keep it warm.
4. With a fork, pierce the 'meat' of the spaghetti squash. It should be soft. Scrape out the seeds with a spoon.
5. With a fork, scrape from the stem to the bottom of the squash and place in a bowl. Continue to do this until all that is left is the shell.
6. Pour the mushroom mixture from the sauce pan to the bowl and mix together. Or if your sauce pan is big enough, you can just put the spaghetti squash in the mushroom mixture pan and stir.
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