Move over pasta, there is a new “noodle” in town. Spaghetti squash has a lot less calories and carbs plus more antioxidants than plain ol’ pasta. I cook my spaghetti squash whole in a 400 degree oven for about an hour, until soft when pierced with a knife, let it cool, cut in half and then discard only the very middle parts the parts with seeds. This leaves at least 6-7 cups of golden stringy goodness to scoop out and use as an open canvas to soak in whatever flavors I decide to add. Combining it with spinach and mushrooms in this recipe makes for a delicious nutritional powerhouse!
2 cups cooked spaghetti squash
2 cloves garlic, finely chopped
1 teaspoon olive oil
2 heaping cups fresh baby spinach
One 8 ounce package of sliced mushrooms
Salt and pepper (optional)
Parmesan Cheese (optional)(*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
Add the garlic and a ½ teaspoon olive oil to a large pan and sauté on medium heat for a few minutes until lightly browned. Then add the second ½ teaspoon of olive oil, the mushrooms, spinach and one tablespoon water and continue to sauté for a few more minutes, stirring frequently. Finally, stir in the cooked spaghetti squash and heat through for about 3-5 minutes. Serve with a dash of salt and pepper and a light sprinkle or parmesan cheese as a garnish.
Makes about 2 heaping cups, 2 servings
Serving size: ½ recipe Calories 100 Protein 5 g Carb 17 g Fiber 4 g Sugars 6 g Fat 3 g saturated fat 0 g Sodium 60 mg