Ingredients Jump to Instructions ↓

  1. 1 (3 1/2- to 4-pound) spaghetti squash

  2. 2 tablespoons unsalted butter, cut into pieces

  3. 3 tablespoons olive oil

  4. 1 large onion, halved and thinly sliced crosswise

  5. 2 garlic cloves, finely chopped

  6. 2 zucchini (1 lb), halved lengthwise and thinly sliced crosswise

  7. 8 ounces sliced cremini or white mushrooms

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

  2. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Stir in butter and season with salt and pepper to taste. Put on a platter.

  3. Meanwhile, heat oil in a12-inch skillet over moderately-high heat, sauté onions and garlic, stirring frequently until golden, about 6 minutes. Then stir in zucchini and mushrooms, salt and pepper and cook, covered until softened, occasionally stirring, about 7 minutes. Spoon mixture over squash.


Send feedback