Spaghetti Squash with Fresh Mushroom Sauce Recipe
A great recipe for week nights because it uses purchased prepared spaghetti sauce - yet this dish tastes anything but blah. Be sure not to overcook the squash because part of the uniqueness is the crunchy texture of the "noodles". Of course you can substitute your own spaghetti sauce recipe using your garden fresh tomatoes and basil if available. But when time is short, this will be your dinner-in-a-pinch recipe. (Leftovers freeze well, and the squash remains crunchy when reheated.) Keep the empty spaghetti jar out of sight because folks won't believe this isn't a cooked-completely-from-scratch recipe.
- 1 medium spaghetti squash (about 3 lbs)
- 1 cup (or more) sliced fresh mushrooms
- 1 small onion, peeled and chopped
- 2 garlic cloves, peeled and minced
- 1 26-oz. jar tomato and herb spaghetti sauce
- 2 ounces freshly grated Parmesan cheese
- Salt and pepper (optional)
- Cut squash in half lengthwise; remove and discard seeds and strings. Place cut side down, on microwave safe plate or dish. Microwave on HIGH for 7 to 10 minutes or until just barely tender. Keep warm and set aside til sauce is simmering.
- Meanwhile, spray large nonstick skillet with non-stick cooking spray; heat over medium- high heat. Add mushrooms, onion and garlic; cook and stir for 3 to 5 minutes or until tender. Add sauce; bring to a boil. Simmer 2 to 3 minutes or until thoroughly heated.
- While sauce is simmering, use fork to remove spaghetti-like strands of cooked squash and place in serving bowl; discard shell. Serve sauce in separate bowl, along with Parmesan cheese, salt and pepper.
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|Amount Per Serving||%DV|
|Serving Size 198g|
|Recipe makes 4 servings|
|Calories from Fat 39||39%|
|Total Fat 4.41g||6%|
|Saturated Fat 2.51g||10%|
|Trans Fat 0.0g|
|Total Carbs 9.05g||2%|
|Dietary Fiber 2.3g||8%|