Roasted Spaghetti Squash Stuffed with Mushroom and Spinach Alfredo

Roasted Spaghetti Squash Stuffed with Mushroom and Spinach Alfredo 

Ingredients:

2 spaghetti squash

Olive oil

1 teaspoon Garlic powder divided (1/4 tsp per halved squash)

Salt-pinch

Pepper-pinch

Preheat oven to 375 degrees

Cut each squash horizontally.

Remove sees with a spoon.

Oil the cut side of each squash, edges and the insides. Sprinkle the inside and cut edges of each squash with 1/4 tsp garlic powder and a pinch salt and pepper.

On a foil lined baking sheet, place each prepared squash cut side down. Bake for 30-40 minutes, or until squash is fork tender-or a knife easily pierces the outer skin of the squash.

Allow the roasted squash to cool for 5-10 minutes. 

Carefully turn each squash over (tongs can be helpful)

Shred the interior of the squash lightly using a fork. Squash will resemble spaghetti noodles

Fill the the squash with desired toppings, and return the squash to the oven for 20-25minutes to heat through.   Serve with garlic bread.

Squash Filling: Spinach and Mushroom Alfredo 

2 cups cup fresh spinach leaves-rinsed and dry

1 lb. Cleaned and sliced cremini mushrooms 

3 Tbs butter

1 garlic clove minced

1 TBS Worcestershire 

1 teaspoon dried Thyme

Salt pepper

Alfredo sauce-your favorite jarred brand

Monterey Jack shredded cheese-or other melty cheese

In a medium skillet on medium heat, add butter to melt, add the prepared mushrooms, Worcestershire and a pinch of salt and pepper. Sauté for 15 minutes until mushrooms are softened and golden and most of the liquid has evaporated. Turn heat to low, add garlic, thyme, and stir for 1 minute.

Fold in the spinach and let wilt.

Add 1 -2 cups alfredo sauce. 

Soon mixture into roasted spaghetti squash 

Top with a sprinkle of cheese and roast for 15-20 minutes until heated through and cheese melts.

Additional Stuffed Spaghetti Squash Filling:

Italian Sausage, Marinara and Ricotta.

Italian herbs

Mozzarella

Using cooked, crumbled Italian sausage, marinara sauce, fill each squash with 1/2 cup of mixture. Dollop 3 Tbs of ricotta cheese on each. Top with a sprinkle of mozzarella cheese and a sprinkle of Italian-herbs.  Bake 20 minutes more to heat through and melt cheese. 

French Bread - Garlic Bread

Karri Perry Recipe for Homemade French Bread:

Ingredients:

2 Tablespoons dry active yeast

2 Tablespoons softened butter

2 Tablespoons granulated sugar

2 Tablespoons of oil (olive or vegetable)

3 teaspoons salt

2% milk 1 cup-warmed

Water 1 cup-warmed

5 cups all-purpose flour

In a stand mixer or large bowl with wooden spoon: Place 1 cup of lukewarm milk (2% or whole) AND 1 cup of lukewarm water(not hotter than 110 degrees--or it will kill the yeast)

Let the yeast, liquids and sugar rest in the bowl and begin to activate for 10 minutes.  Yeast mixture will begin to bubble.

Next, add the butter oil, salt and the flour one cup at a time (begin with 4 cups of flour, adding the last cup of flour slowly-until dough is no longer sticky) 

as the mixer is on low speed (or stir, if using a bowl).  When dough pulls away from the bowl, stop mixing, form into a ball, cover, lightly oil with olive oil and let double in size for 1 hour.  After 1 hour, punch down dough and let rest for 10 minutes.

Divide the dough into 4 equal amounts.

Form dough into 4 loaves on two-parchment lined baking sheets.  (or you can make two larger loaves)   Let the dough rise, covered for 40 minutes-1 hour, use a buttered piece of plastic wrap so the dough doesn’t get too dry while rising.

Bake in a preheated 375 degree oven, on the lower middle and uper middle racks for 30 minutes or until golden.  Rotate the baking sheets half way through the bake.

Really Good Garlic Bread:

Ingredients:

1 stick-softened unsalted butter

2 Tbs mayonnaise 

4 cloves minced garlic

1 Tbs chopped parsley

1/2 cup shredded Parmesan cheese

1/4 tsp each: salt, pepper, red pepper flakes

*Optional shredded Monterey Jack cheese 3/4 cup

1 French bread loaf sliced horizontally 

Mix ingredients together the first 8 ingredients. Spread the mixture evenly on the cut sides of the bread.

Put loaf (cut sides together) and wrap loaf in foil- bake 15-20 minutes in a 375 degree oven

After 15 minutes, unwrap loaf-leaving loaf in the foil-expose the buttered sides up (add additional cheese if wanting cheesy garlic bread)

Bake open faced bread an additional 10 minutes to crisp up bread.

Cut and serve.