Spaghetti Squash with Mushrooms and Tomatoes
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
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
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.
Add some cooked chicken and shrimp for a great healthy entrée.
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