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Spaghetti Squash with Mushrooms and Tomatoes

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Everything needed to make this spaghetti squash recipe: A spaghetti squash (two halves), cherry tomatoes, mushrooms, chopped basil and minced garlic.

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Recipes Courtesy of Morrison's
Sentara Albemarle Medical Center

Sunday, December 10, 2017

Roasted spaghetti squash with sautéed mushrooms, tomatoes and fresh basil

Portion: 1 cup Yields: 8

INGREDIENTS:

2 lb Spaghetti Squash, Fresh

2 Tbsp Oil, Olive

8 oz Fresh Sliced Crimini Mushrooms

2 tsp Minced Garlic Cloves, Fresh

8 oz Cherry Tomatoes, Fresh, Halved

2 Tbsp Basil, Fresh, Chopped

½ tsp Kosher Salt

¼ tsp Ground Black Pepper

METHOD:

Cut squash in half lengthwise and remove seeds. Place cut side down onto roasting pan and roast at 350F degrees until

tender, about 45 minutes to 1 hour. When cool enough to handle, scoop out the flesh and gently break up strands. Set

aside (2 lb squash = 24 oz cooked).

Heat oil in a pan and sauté mushrooms until cooked. Add garlic and toast.

Add halved tomatoes and cooked spaghetti squash. Add chopped basil, salt and freshly ground black pepper. Toss gently

to combine and heat through. May be served hot or at room temperature.

CHEF’S NOTES:

Add some cooked chicken and shrimp for a great healthy entrée.

DIETARY INFO:

CALORIES (kcal): 70

PROTEIN (g): 2

CARBOHYDRATE (g): 10

TOTAL FAT (g): 4

SODIUM (mg): 170

SAT FAT (g): 0.5

DIETARY FIBER (g): 2

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