Spaghetti Squash with Tomatoes and Mushrooms/Asparagus
Spaghetti squash is a magical vegetable. You slice it in half, roast it in the oven...and then just like that VOILA!- the yellow, football shaped squash turns into perfect strands of spaghetti. Once you run your fork through the flesh, it separates the strands and then you can top it with your favorite sauce or veggies.
In this recipe I sauteéd onions, mushrooms, aspargus and cherry tomatoes with white wine and finished it with fresh herbs and feta cheese (should have used shaved parmesan) . If you’ve never tried spaghetti squash before, now’s your chance! It’s a tasty way to enjoy pasta without the excess carbs. Give it a try and tell me what you think!
For those following the 21 day fix meal plan, the recipe uses 3 greens, 1/2 yellow, 1/2 blue, and 1 teaspoon.
Spaghetti Squash with Tomatoes and Mushrooms/Asparagus
Total Time: 1 hour
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 3 servings
Ingredients:
1 mediu spaghetti squash (about 3lbs)
1 tbsp. olive oil
1 medium onion, chopped
1/2 cup sliced mushrooms
8 stalks of asparagus, chopped
1/2 cup white wine
1/2 cup cherry or grape tomatoes, cut into halves
4 fresh basil leaves, finely chopped
3 tbsp. shredded Parmesan cheese (I used feta for dish pictured)
Chopped parsley (for garnish; optional)
Preparation:
1. Preheat oven to 350 degrees F.
2. Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork.
Bake for 40-50 minutes, or until tender. Cool for 20-30 minutes.
3. While the squash cooks, heat oil in medium sauce pan over medium-high heat.
4. Add onion; cook, stirring frequently, for 3-5 minutes, or until translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add mushrooms, asparagus, cook, stirring frequently, for 3-5 minutes or until soft. Set aside.
7. Add wine, cherry/grape tomatoes, and basil; cook, stirring frequently, for 3-5 minutes or until soft. Set aside.
8. Cut squash in half lenghth-wise. Remove seeds, and scrape flesh into stringy noodles.
9. Evenly divide squash between three bowls. Evenly top with onion mixture, cheese, and parsley (if desired.)
10. Enjoy!
Calories: 248
Total Fat-9 g
Total Carb-40g
Protein-6 g
For those following the 21 day fix meal plan, the recipe uses 3 greens, 1/2 yellow, 1/2 blue, and 1 teaspoon.
Spaghetti Squash with Tomatoes and Mushrooms/Asparagus
Total Time: 1 hour
Prep Time: 15 min.
Cooking Time: 45 min.
Yield: 3 servings
Ingredients:
1 mediu spaghetti squash (about 3lbs)
1 tbsp. olive oil
1 medium onion, chopped
1/2 cup sliced mushrooms
8 stalks of asparagus, chopped
1/2 cup white wine
1/2 cup cherry or grape tomatoes, cut into halves
4 fresh basil leaves, finely chopped
3 tbsp. shredded Parmesan cheese (I used feta for dish pictured)
Chopped parsley (for garnish; optional)
Preparation:
1. Preheat oven to 350 degrees F.
2. Place squash on parchment-lined baking sheet. Poke squash 2-3 times with a fork.
Bake for 40-50 minutes, or until tender. Cool for 20-30 minutes.
3. While the squash cooks, heat oil in medium sauce pan over medium-high heat.
4. Add onion; cook, stirring frequently, for 3-5 minutes, or until translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add mushrooms, asparagus, cook, stirring frequently, for 3-5 minutes or until soft. Set aside.
7. Add wine, cherry/grape tomatoes, and basil; cook, stirring frequently, for 3-5 minutes or until soft. Set aside.
8. Cut squash in half lenghth-wise. Remove seeds, and scrape flesh into stringy noodles.
9. Evenly divide squash between three bowls. Evenly top with onion mixture, cheese, and parsley (if desired.)
10. Enjoy!
Calories: 248
Total Fat-9 g
Total Carb-40g
Protein-6 g
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