VEGETARIAN SPAGHETTI SQUASH RECIPES RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
• Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
• Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
• Roast vegetables in the oven for 45 minutes to 1 hour.
• While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
• Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
• Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.

Steps:

• Preheat oven to 400 degrees F.
• Place spaghetti squash halves cut-side down on a baking sheet. Bake until tender, 35 to 40 minutes. When cool enough to handle, remove the flesh by scraping with a fork. Set the flesh aside (discard the shells).
• Heat oil in a large wok or large skillet over medium-high heat. Add onion, garlic and ginger; cook, stirring, until the onion is translucent, about 3 minutes. Add mushrooms; cook, stirring, until soft, 3 to 5 minutes. Add green vegetables, carrot, salt and pepper; cook, stirring, until softened, 1 to 2 minutes. Remove from heat and stir in the spaghetti squash and soy sauce. Serve with lemon wedges, if desired.