Baked Spaghetti Squash with Salsa and Mushrooms

I purchased a spaghetti squash over a month ago. It was in the back of my pantry, and I had forgotten about it. Surprisingly, it was still good when I cooked it today. 

I really do like spaghetti squash, but it is one of those vegetables that isn't always available and needs time to cook. 

It's easier than you think...

I sautéed mushrooms to put on top of the spaghetti squash 

However, it's the beginning of the New Year, and like everyone else I've taken an inventory of myself and decided that I need to be eating more vegetables such as that spaghetti squash since it is a low carb, low calorie, delicious vegetable especially the way I made it. 

After cooking in the Instant Pot and then baking

I sliced squash lengthwise, scooped out the seeds, and cooked one of the halves of it in the Instant Pot, set it to pressure cook for 8 minutes. ( perfect spaghetti squash in the Instant Pot-link)

After I released all the steam and removed the squash, I filled the cavity with salsa and sautéed mushrooms and baked it in a pre-heated oven on 375 for 15 minutes. It was about  15 minutes of fussing (cutting and scooping out the spaghetti squash and cleaning and sautéing the mushrooms) and 25 minutes of cooking total.

I cut the squash in thirds before serving it

I noticed this idea on the menu at a local restaurant that serves 1/2 of a spaghetti squash baked with sauce and cheese or vegan cheese. I substituted mushrooms for the cheese. 

Author of the blog: Judee Algazi

Prep Time: 15 minutes

Pressure Cook Time: 8 minutes ( plus time to pre-heat) 

Bake Time: 15 minutes 

Total Time: about 40 minutes 

Ingredients: 

1 med-large spaghetti squash cut lengthwise and seeds scooped out

1 cup of marinara sauce or salsa 

1 pkg of sliced mushrooms, sautéed in 1/4 cup of vegetable broth

Directions: 

Preheat oven to 375 degrees (to bake the squash after cooking in the IP)

Place one of the halves of the spaghetti squash on the steamer gadget in the Instant Pot. Add 2 cups of water. Close the lid, set to pressure cook for 8 minutes, and be sure the steam release is closed. 

When done, release steam immediately according to the manufacturer's instructions. When all steam is released, carefully remove the lid. Using mitts, remove the squash and place on oven proof tray. 

Fill the cavity with sauce and mushrooms. Bake uncovered for 10-15 minutes. Cut into thirds and serve. 

I love butternut squash too. 

My Notes/Suggestions 

1. This recipe can be made in advance and thus simplifying the recipe by cooking the squash in the Instant Pot the day before and refrigerating for a day until you are ready to serve it. THEN just fill it  with the sauce and mushrooms and bake it for 15 minutes before serving.

2. If you use vegan cheese (or regular cheese) you might enjoy using it a s a topping before baking. 

Doesn't it look good? 

Valuable nutrients in spaghetti squash: 

Spaghetti squash contains two powerful antioxidants: beta carotene and vitamin C. Antioxidants are thought to protect against free radical damage to the cells which may reduce your risk of chronic disease. There is a reason to eat lots of vegetables daily. Only fruits and vegetables provide these powerful antioxidants. 

The Food and Agriculture Department of the United States recommends a minimum of 5 servings of fruits and vegetables daily for adults (this does not include starchy vegetables such as potatoes)

How many fruits and vegetables do you eat every day? 

I went to the movies yesterday to see The Boys In The Boat. 

It took place in 1936 and was about the University of Seattle rowing team trying to get to the Olympics in Germany. 

I highly recommend it. It was a great movie!!

My table setting- I love this tablecloth! 

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