Spaghetti Squash with Red Wine Mushrooms and Pearl Onions

Spaghetti Squash with Red Wine Mushrooms and Pearl Onions

Now that I’m getting closer to the end of my veggie recipe challenge, I’m having to get a bit more creative sometimes with my veggie selections. But when I was in the store and saw the spaghetti squash I realized I had forgotten one of the basics! Admittedly, I have not experimented much with this cool vegetable, so today’s recipe was totally new and different for me. Luckily it also turned out incredibly tasty. This recipe was reminiscent of risotto for me, both in taste and appearance.

Spaghetti Squash is today’s featured veggie. It’s a very cool veggie in that when it’s raw, the flesh looks firm and hard just like any squash, but when it’s cooked it comes apart in strands similar to spaghetti. This makes it a great option in recipes replacing noodles for something that’s lower in calories and carbohydrates (or just for a different flavor!) and more nutrient rich. Spaghetti Squash is rich in folic acid, potassium, Vitamin A and beta carotene.

Spaghetti Squash with Red Wine Mushrooms and Pearl Onions

 

Spaghetti Squash with Red Wine

Mushrooms and Pearl Onions

  • 1 spaghetti squash
  • 1 bag frozen pearl onions, thawed
  • 8 oz button mushrooms, sliced
  • 3/4 cup red wine
  • 1/4 cup red wine vinegar
  • 1 tsp agave nectar
  • 1 bay leaf
  • 1 Tbs fresh rosemary, chopped
  • sea salt and fresh ground pepper to taste
  • Vegan Parmesan (Go Veggie brand works well)

Preheat oven to 400 degrees Fahrenheit.

On a baking sheet, bake spaghetti squash for an hour or until easily pierced with a fork. Remove from oven an let cool. Once cook, cut in half, scoop out seeds and use a fork to scrape the squash into strings.

In a small bowl, combine red wine, vinegar and agave nectar.

While the squash cools, heat olive oil over medium-high heat. Add onions, bay leaf and rosemary, cooking until onions begin turning brown in spots, stirring occasionally. Add red wine mixture and reduce heat to medium-low, simmering until sauce reduces to a glaze, about 20-25 minutes. Add mushrooms and stir together, cooking a few more minutes until mushrooms are soft and flavors have melded. Remove bay leaf.

Add spaghetti squash into pan with mushrooms and onions, turn heat to high and quickly fry with the mushrooms. Add salt and pepper to taste. Serve sprinkled with Vegan Parmesan.

Spaghetti Squash with Red Wine Mushrooms

Spaghetti Squash with Red Wine Mushrooms and Onions

Spaghetti Squash with Mushrooms and Onions

Spaghetti Squash with Red Wine Mushrooms and Pearl Onions

This recipe tasted rich and filling without being high in fat. I hope you’ll try this yummy recipe and let me know what you think!

Stay tuned for tomorrow’s recipe featuring a new veggie, and don’t forget to subscribe if you want to follow the whole 50-day “a different veggie a day” recipe challenge.

In case you missed the last 36 days of recipes, here they are:

Printable Version:

Spaghetti Squash with Red Wine Mushrooms and Pearl Onions
 
Author:
Serves: 4
Ingredients
  • 1 spaghetti squash
  • 1 bag frozen pearl onions, thawed
  • 8 oz button mushrooms, sliced
  • ¾ cup red wine
  • ¼ cup red wine vinegar
  • 1 tsp agave nectar
  • 1 bay leaf
  • 1 Tbs fresh rosemary, chopped
  • sea salt and fresh ground pepper to taste
  • Vegan Parmesan (Go Veggie brand works well)
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. On a baking sheet, bake spaghetti squash for an hour or until easily pierced with a fork. Remove from oven an let cool. Once cook, cut in half, scoop out seeds and use a fork to scrape the squash into strings.
  3. In a small bowl, combine red wine, vinegar and agave nectar.
  4. While the squash cools, heat olive oil over medium-high heat. Add onions, bay leaf and rosemary, cooking until onions begin turning brown in spots, stirring occasionally. Add red wine mixture and reduce heat to medium-low, simmering until sauce reduces to a glaze, about 20-25 minutes. Add mushrooms and stir together, cooking a few more minutes until mushrooms are soft and flavors have melded. Remove bay leaf.
  5. Add spaghetti squash into pan with mushrooms and onions, turn heat to high and quickly fry with the mushrooms. Add salt and pepper to taste. Serve sprinkled with Vegan Parmesan.

 

 

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