Mushroom, cheese, spaghetti squash risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cup Spaghetti Squash 7 oz BelGioioso Cheese - Mozarella Fresh Pearls 2 clove Garlic .5 cup, chopped Onions, raw 2 cup, pieces or slices Mushrooms, fresh 2 serving Chicken Boullion, Wyler's, granules 1 tsp (by JAVAKING01) 3 tbsp Parsley 1 tsp Thyme, fresh 28 grams Parmesan Cheese, shredded .5 oz Romano Cheese
Half spaghetti squash and microwave face down in backing dish x 10 minutes.
Saute all ingredients except parsley and cheese while cooking squash.
Scoop squash and mix with mushroom mixture, add mozarella, parsley and mix well, warm until cheese is melted. Sprinkle with Parmesan and Romano, broil briefly until brown.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOFBOX1026.
Saute all ingredients except parsley and cheese while cooking squash.
Scoop squash and mix with mushroom mixture, add mozarella, parsley and mix well, warm until cheese is melted. Sprinkle with Parmesan and Romano, broil briefly until brown.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOFBOX1026.
Nutritional Info Amount Per Serving
- Calories: 228.4
- Total Fat: 12.2 g
- Cholesterol: 43.7 mg
- Sodium: 736.8 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 3.1 g
- Protein: 15.1 g
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