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My review
Creamy Mushroom Spaghetti Squash
3
Lindsey Swanson
"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!"
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Ingredients
35 m servings 452Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
- Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 7688 Ratings
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Most helpful positive review
12/13/2010
I opted for fat free cream of mushroom soup and subbed plain fat free greek yogurt for the sour cream. Skipped the butter and just satueed the onion and garlic in a pan sprayed with cooking spr...
Most helpful critical review
8/4/2009
Maybe my spaghetti squash was on the small size but this made way too much sauce and it overpowered the squash. The flavor of the sauce was nice and perhaps it would be good on chicken but on t...
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12/13/2010
I opted for fat free cream of mushroom soup and subbed plain fat free greek yogurt for the sour cream. Skipped the butter and just satueed the onion and garlic in a pan sprayed with cooking spr...
5/28/2009
Tasty! I've been looking for something that would temper the sweetness of squash, and this combination worked excellently. This dish is a creamy, wonderful-tasting accompaniment to many dishes...
6/30/2009
Very tasty and a different way to prepare spaghetti squash. The only thing I'd change for next time is halving the amount of margarine... I would rather save my calories for dessert. I'll rep...
8/24/2009
Loved it! I definently only put 2-3 T of butter, and I spot cooked the garlic cloves in a skillet with the peeling on,before i cut them.. It gives them a wonderful roasted flavor... the only oth...
7/5/2009
I added sauteed brussel sprouts and cubed chicken breast. Very tasty!
10/20/2009
Just got done having this for lunch today. DH absolutely loved it. I used a couple of tablespoons of olive oil instead of butter and used light sour cream. Added a left over boiled chicken br...
7/25/2010
I lightened mine up with much less butter, using about 2 Tbsp of margarine, 98% fat free soup and reduced fat sour cream, about a 1/2 cup....not that I doubt the original tastes awesome, but thi...
11/7/2011
Followed previous review of using greek yogurt instead of sour cream and added grilled chicken. Added some red pepper flakes for some kick. It was a hit!
10/9/2009
Delicious with some modiciations! First, I sauteed lean pork loin with garlic powder and seasoning salt and set aside. Instead of cream of mushroom soup I made a roux with olive oil and flour, t...