Is there another way to cut spaghetti squash for longer strands?

Yes. If you cut the spaghetti squash into thick rings crosswise you should be able to get longer squash strands. This is because the squash strands grow around, crosswise, rather than from top to bottom.

How do I store this spaghetti squash dish?

When stored correctly, spaghetti squash can last for up to 5 to 7 days. However, since it's made with other ingredients, I would recommend eating it sooner. Store the dish in an airtight container and place in the fridge for 3 to 4 days.

spaghetti squash with mushroom rosemary sauce {paleo and vegan}

Description

This recipe is made with spaghetti squash and topped with a savory mushroom sauce made with caramelized onion, roasted garlic and rosemary. It may be low carb but it is full of flavor.

Ingredients

Units Scale

2 medium spaghetti squash, about 4 1/2 pounds total
1 tablespoon plus 1 teaspoon extra-virgin olive oil or roasted garlic oil
1 large sweet onion, sliced
8 ounces mushrooms, sliced
1 teaspoon chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup No-chicken broth or reduced-sodium chicken broth
2 to 3 tablespoons roasted garlic puree
1/4 cup chopped basil or parsley

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Instructions

Preheat oven to 375 degrees F. Line a baking sheet with foil or parchment. Cut spaghetti squashes in half lengthwise and scoop out seeds and loose stringy pulp from the center cavity. Place halves cut-side-down the prepared baking sheet and roast until the squash is soft when you press down on it, 40 to 60 minutes total. Flip it over and try to scrape up the spaghetti-like flesh, to check if it is done. If it is loose and stringy it is done. It shouldn’t be watery. If it doesn’t come up easily, return to the oven and check again in ten minutes.
Meanwhile, swirl oil in an unheated large heavy skillet, add onion and place over medium-high heat. Cook, stirring occasionally until the onion is softening and starting to brown, 6 to 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally until the onions are soft and brown, 6 to 8 minutes. Add mushrooms, rosemary, salt and pepper. Increase heat to medium-high and cook stirring often until the mushrooms release their juices and the juices evaporate and a brown fond develops on the bottom of the skillet, 4 to 6 minutes. Whisk broth and garlic puree in a small bowl until smooth. Stir into the mushroom and onion mixture and bring to a boil. Cook until the sauce is thickened, 2 to 3 minutes.
Scrape spaghetti squash up from the shell with a fork. Serve squash topped with the sauce and chopped basil or parsley.

Notes

Make-Ahead: You can make the spaghetti squash the day before and store it in the fridge until ready to use.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Oven/Stove Top
Cuisine: American

Nutrition

Serving Size: 1 1/2 cups each
Calories: 236
Sugar: 15 g
Sodium: 572 mg
Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 43 g
Fiber: 8 g
Protein: 5 g