Mushroom Primavera with Spaghetti Squash
- Number of Servings: 4
Ingredients
Directions
1 1/2 tablespoons sliced Kalamata olives 3/4 cup crumbled, fat-free feta cheese 1 cup cherry or grape tomatoes, halved 2 teaspoons minced garlic 1 cup chopped onion 1 pound white button mushrooms, sliced 1 tablespoon olive oil 1 spaghetti squash (about 3 pounds) 1/2 cup chopped fresh basil, plus more for garnish
With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).
Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil. Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SARASHLEYP.
Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil. Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user SARASHLEYP.
Nutritional Info Amount Per Serving
- Calories: 221.5
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 773.2 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 7.6 g
- Protein: 15.8 g
Member Reviews
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1BODY1LIFE
I used regular black olives and canned, chopped tomatoes, with fresh mushroom slices and added 3 Laughing Cow cheese wedges for a creamier sauce. It only increased the calories 16 per serving. I hadn't cooked spaghetti squash in years but now I'll serve it often. Thanks for expanding my horizons! - 5/30/09
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CCMESPARKY
My husband and I loved this! One of my three kids actually ate it so that is saying something. I cooked the squash in the crockpot on low all day (8hours), came home & it was ready. Had my ingred's pre-chopped so it was easy breezy to make after a long day. This is a keeper! Thanks Sarashleyp! - 11/9/11