This recipe and photography was provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com or in her cookbook, One Pan Whole Family.
This bowl is based on spaghetti squash topped with sautéed mushrooms, zucchini, onions, tomatoes and garlic with fresh basil and shaved Parmesan cheese. This veggie bowl satisfies, but if you’re still in need of some protein, you could also toss a can of beans in at the last second in order to satiate hungrier appetites. If you’ve never cooked spaghetti squash, it’s simple to cook in the microwave. Once you can handle it, the insides are scraped with a fork freeing, thus freeing up the long thin strands of squash that resemble pasta noodles. It makes this recipe gluten free and 100% veggie-centric.
When you think of it, bowl meals include soups and salads, but with a twist a burrito becomes a deconstructed burrito bowl (just skip the tortilla) or a stir fry of teriyaki chicken becomes a rice bowl. There are endless combinations, usually starting with a grain or pasta topped with a flavorful combination of vegetables. Grace Slick might have been thinking of a bowl meal when singing White Rabbit. She told the crowd to “remember, what the dormouse said… feed your head”. So, listen to Grace and start your own kitchen/counter revolution with this “Woodstockian” bowl meal and make it a Sly and the Family Stone Family Affair.
Spaghetti Squash Bowl with Mushrooms
Start to finish: 40 minutes
Hands on time: 30 minutes
- 1 medium spaghetti squash (about 4-lbs)
- 2 carrots
- 1 small red onion
- 1 medium zucchini
- 8-oz cremini mushrooms
- 3 cloves garlic
- 1 tablespoon olive oil
- 1/2 teaspoon salt plus more for sprinkling
- Freshly ground black pepper
- One 15-oz can diced tomatoes
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1/4 cup chopped basil
- Shaved Parmesan cheese
- 1/3 cup toasted pine nuts
- Carefully cut the squash in half lengthwise and scoop out the seeds with a large spoon. Place the squash cut side down on a microwave-safe plate along with a few tablespoons water and microwave on high uncovered 15 minutes or until tender. Set aside and cook the other half in the same manner.
- While the squash cooks, chop the carrots, onion, zucchini and mushrooms and mince the garlic on a large cutting board. Chop the carrots small as they will take longer to cook.
- Heat a 12-in skillet over medium-high heat and add the olive oil. When it shimmers, add the carrot, onion, zucchini, mushrooms, garlic, salt and a few grinds of pepper and sauté for 4 minutes or until tender. Stir in the tomato, vinegar and honey and cook until some of the liquid cooks off, about 4 minutes. Stir in half the basil. Taste and add more salt or pepper if it needs it.
- When squash is cool enough to handle, use a fork to separate the strands. Transfer squash to warmed bowls and top with the vegetable mixture. Garnish with remaining basil, Parmesan cheese and pine nuts.
Extra Hungry Kids: Add a rinsed can of white beans to the vegetable stew when you add the tomatoes.
In the glass: A light red would be nice. Look for a Beaujolais for the adults and a mix of sparkling water and cranberry for the kids.