Spaghetti Squash tossed with Portabella Spinach Creme Rosa

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 208.1
  • Total Fat: 8.9 g
  • Cholesterol: 16.3 mg
  • Sodium: 328.8 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 11.6 g

View full nutritional breakdown of Spaghetti Squash tossed with Portabella Spinach Creme Rosa calories by ingredient
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Super Yummy Heathly Veggy pasta replacement :) Super Yummy Heathly Veggy pasta replacement :)
Number of Servings: 8


    3-5 lbs Spaghetti squash (steamed)
    6 large Portabella Mushrooms medium diced
    1 6oz bag Baby Spinach
    2 yellow Onions Pureed
    2-3 cloves Garilc minced
    2 tablespoons extra virgin oil oil (or nonstick cooking spray)
    1 14.5oz can of no salt added diced Tomatoes pureed
    2 tablespoons Italian Spices
    4oz nuefchatel cheese
    4oz low fat mozzarella cheese
    2oz low fat parmesan cheese


Cut spaghetti squash in half length wise and scoop out seeds. Steam until fork tender (make other parts of recipe while this is working its magic). Let it cool a little bit before taking a fork and scrapping width wise to create "spaghetti". Put in a large serving bowl

While squash is steaming, heat olive oil over medium heat in a large sautee pan. Add garlic and cook to desired coloring. Add pureed onion turn heat down to med/low stir once and awhile so not to burn them. cut up your mushrooms and add to onions and garlic also add 1/2 of the Italian spices now. chop up spinach and stir in.

In a small sautee pan over medium heat add pureed canned tomatoes, the other 1/2 of the Italian spices, the nuefchatel cheese in small pieces and the lowfat parmesan cheese. stir constantly until cheese is blended into tomatoes.

Toss Portabella spinach mixture with the Spaghetti Squash and the alfredo tomatoe sauce. Top with the lot fat mozzarella cheese. ENJOY :)

makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TEG_LAVALLEE.

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