Mushroom Primavera with Spaghetti Squash
Spaghetti squash in the place of pasta makes this a high-fiber, low-carb meal.
- 1 1/2 Tbs sliced Kalamata olives
- 3/4 cup crumbled, fat-free feta cheese
- 1 cup cherry or grape tomatoes, halved
- 2 tsp minced garlic
- 1 cup chopped onion
- 1 lb white button mushrooms, sliced
- 1 Tbs 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.
Calories from Fat 92 (36%)
(16%)Total Fat 11g
(16%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 34g
(13%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.