Spinach, walnut & spaghetti squash stuffing (for baked stuffed portabella mushroom caps) Oct 7 2020

Name: Spinach, walnut & spaghetti squash stuffing (for baked stuffed portabella mushroom caps) Oct 7 2020 Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 2 tsp olive oil; 1/8 cup diced leeks; 3 roma tomatoes diced; 1 clove garlic; 1 cup Spinach fresh; 0.5 cup Spinach frozen; 0.26 red cubano pepper (long slightly hot peppers); 13 grams Walnuts coarsely chopped; 0.75 cup Squash winter spaghetti cooked boiled drained or baked without salt (by CD9568795); 6 oz Upton's Naturals Italian Sausage-Style Seitan (by SSCHA04S); 1/2 tsp pinto bean seasoning; 1/2 tsp smoked paprika; salt & pepper to taste

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 5

Ingredients

2 tsp olive oil1/8 cup diced leeks3 roma tomatoes, diced1 clove garlic1 cup Spinach, fresh 0.5 cup Spinach, frozen 0.26 red cubano pepper (long, slightly hot peppers)13 grams Walnuts, coarsely chopped0.75 cup Squash, winter, spaghetti, cooked, boiled, drained, or baked, without salt (by CD9568795) 6 oz Upton's Naturals Italian Sausage-Style Seitan (by SSCHA04S) 1/2 tsp pinto bean seasoning1/2 tsp smoked paprikasalt & pepper to taste

Directions

Heat oil in a frying pan over med. heat. Dice the leeks, and cook for 2 minutes until starting to soften. Add diced roma tomatoes, garlic and spinach. Cook for about 5 minutes. Add the diced pepper and walnuts. Continue to sautee until spinach has wilted completely and mixture is starting to look dry. Add the cooked spaghetti squash (about 1/2 cup) stir, and cook until, combined and the moisture from the squash has dried. Add the crumbled seitan and heat though.

At this point the mixture is ready to scoop into your mushroom caps and bake-- for portabella caps, I cook them first for 10-15 minutes at 350 with just a light brushing of olive oil, salt, pepper, and garlic powder-- then I add 1/4 cup the mixture, top with shredded cheese and bake in toaster oven 10 minutes. Serve hot.

Serving Size: 1/4 cup of filling, as a main course.

Number of Servings: 5

Recipe submitted by SparkPeople user CCKELLY3.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 118.6
Total Fat: 4.6 g
Cholesterol: 0.0 mg
Sodium: 183.6 mg
Total Carbs: 10.1 g
Dietary Fiber: 1.9 g
Protein: 10.9 g

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