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Recipe: Spaghetti Squash with Mushrooms and Artichokes

An easy trick and recipe for dealing with unwieldy spaghetti squash.

August 8, 2014

Spaghetti Squash with Mushrooms and Artichokes (2)Spaghetti Squash: Difficulty Surmounted

Do you know how most recipes for spaghetti squash start off by cutting the large, dense vegetable (actually a fruit) in half? That’s not always so easy. Sometimes the squash just won’t yield to my knife and I lack the nerve to get aggressive with my knife-handling (which is never advisable, anyway). There’s a simple solution to this challenge which doesn’t involve owning a machete. Simply bake the spaghetti squash, whole, in a preheated oven for about 20 minutes until it softens. You’ll be amazed (and relieved) how easily your knife will slice right through. Of course, you will need to use a kitchen towel or oven mitt to protect your hand while holding the squash down during its butchery. After this, carry on with the usual procedure of scraping out the seeds, then lightly coating the cut sides with extra-virgin olive oil, sea salt and black pepper. Place the squash cut-side down on a tray lined with parchment, and continue baking in a 350F oven another 30 to 40 minutes, until the squash strands are tender. Then, make this recipe…

Spaghetti Squash with Mushrooms and Artichokes (3)

Recipe: Spaghetti Squash with Mushrooms and Artichokes
Recipe type: Main Course, Vegan, Gluten-free, Grain-free
Serves: 3-4
  • 1 med Spaghetti Squash, cooked
  • Extra-Virgin Olive Oil
  • 1 cup Crimini Mushrooms, sliced
  • 1 clove Garlic, minced
  • ½ bunch Kale, stems removed and roughly chopped
  • ¼ cup Chickpeas, cooked
  • 1 Tomato (or cherry tomatoes), cut into chunks
  • 4-5 Artichoke Hearts (canned is fine), rinsed and quartered
  • Unrefined Sea Salt and cracked Black Pepper, to taste
  • Lemon Juice, to taste
  1. Cook the spaghetti squash as per the instructions above. Just before serving, use a fork to scrape and separate the strands of the squash into a bowl to mix everything together.
  2. Heat a pan over med-high heat. Once hot, add a little oil and the mushrooms. Cook, stirring frequently, until softened and browned. Stir in a pinch of salt and the garlic then cook another minute. Empty pan’s contents into the bowl in which you’ll be mixing everything together.
  3. Reheat the pan exactly as before. Once you’ve added a bit of oil, add the kale and a bit of salt to the pan and sauté by stirring constantly until wilted. Add the chickpeas and continue stirring and cooking just long enough for them to heat through. Tip this mixture into the bowl with the mushrooms.
  4. If you haven’t already, add your spaghetti squash to the bowl along with the tomato and artichokes. Stir to incorporate then taste to adjust seasoning with salt, pepper and lemon juice.


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