Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* & and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 355.6
- Total Fat: 1.7 g
- Cholesterol: 10.0 mg
- Sodium: 436.1 mg
- Total Carbs: 62.7 g
- Dietary Fiber: 5.7 g
- Protein: 27.6 g
View full nutritional breakdown of Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* & and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch calories by ingredient
Introduction
Moderate Carb Dinner Moderate Carb DinnerNumber of Servings: 1
Ingredients
-
1 portobello mushroom, about 4.5" in diameter
(5 oz/140 g)
1 tsp thyme, dried
2 tbsp basil, dried
2 tbsp balsamic vinegar
3 tsp lemon juice
1 clove garlic, grated
3 tbsp onion, grated with juices
cooking spray
1 c spinach, fresh, baby, pre-washed
1 c cooked spaghetti squash noodles* from Base Recipes
1 c Base Tomato Sauce*
1 c spinach, fresh, baby, pre-washed
1 c strawberries, halved
2 tbsp balsamic vinegar
1/2 tsp Stevia
1/2 c cottage cheese, nonfat
Directions
Measure out spaghetti squash noodles* and tomato sauce* and set aside.
Pre-heat the oven to 400 degrees F. Place a rack in the centre of the oven. To prepare the mushroom, cut out the stem with a sharp paring knife. Chop the mushroom stem finely, then set aside for the filling. Remove the soft brown gills by running a spoon around the base of the mushroom. Discard. Line a baking tray with foil, shiny side down. Spray the mushroom on both sides with cooking spray then place stem side down on the tray and bake for 15 minutes.
In the meantime, heat a small non-stick pan with a lid to med-high. Coat lightly with cooking spray. Add the thyme and basil and stir until the herbs become aromatic. Add the grated onion with its juices, the chopped mushroom stem, the lemon juice and the balsamic vinegar. Bring to a simmer. Add the spinach, cover, and cook just until the spinach wilts, about 2 minutes. Chop the spinach finely without losing any of the juices.
When the mushroom has baked for 15 minutes, turn, add the spinach mixture in the cavity of the mushroom and bake for another 15-20 minutes, to taste. Place the mushroom in a bowl and pour all accumulated juices over the mushroom. Set aside to rest and absorb juices.
Mix the cottage cheese, balsamic vinegar, and stevia in a small blender or with in immersion blender. Place the spinach and strawberries on a salad plate, then pour the cottage cheese dressing on top.
Heat the Base Tomato Sauce*, add the spaghetti squash "noodles"* to the tomato sauce and heat through. In the meantime, slice the mushroom, place on the serving plate and add the filling and any remaining juices. Add the heated spaghetti squash noodles and tomato sauce to the serving plate, and serve immediately with the salad on the side.
Serving Size: 1 adult serving
Pre-heat the oven to 400 degrees F. Place a rack in the centre of the oven. To prepare the mushroom, cut out the stem with a sharp paring knife. Chop the mushroom stem finely, then set aside for the filling. Remove the soft brown gills by running a spoon around the base of the mushroom. Discard. Line a baking tray with foil, shiny side down. Spray the mushroom on both sides with cooking spray then place stem side down on the tray and bake for 15 minutes.
In the meantime, heat a small non-stick pan with a lid to med-high. Coat lightly with cooking spray. Add the thyme and basil and stir until the herbs become aromatic. Add the grated onion with its juices, the chopped mushroom stem, the lemon juice and the balsamic vinegar. Bring to a simmer. Add the spinach, cover, and cook just until the spinach wilts, about 2 minutes. Chop the spinach finely without losing any of the juices.
When the mushroom has baked for 15 minutes, turn, add the spinach mixture in the cavity of the mushroom and bake for another 15-20 minutes, to taste. Place the mushroom in a bowl and pour all accumulated juices over the mushroom. Set aside to rest and absorb juices.
Mix the cottage cheese, balsamic vinegar, and stevia in a small blender or with in immersion blender. Place the spinach and strawberries on a salad plate, then pour the cottage cheese dressing on top.
Heat the Base Tomato Sauce*, add the spaghetti squash "noodles"* to the tomato sauce and heat through. In the meantime, slice the mushroom, place on the serving plate and add the filling and any remaining juices. Add the heated spaghetti squash noodles and tomato sauce to the serving plate, and serve immediately with the salad on the side.
Serving Size: 1 adult serving