Mushroom Primavera with Spaghetti Squash
Preparation Time: 25 minutes
Cooking Time: 22 minutes
3 lbs Spaghetti Squash (about 3 pounds)
1 tablespoon Olive oil
1 pound White button mushrooms, sliced
1 cup Chopped onion
2 teaspoons Minced garlic
1 cup Cherry or grape tomatoes
3/4 cup Crumbled, fat-free feta cheese
1 1/2 tablespoons Sliced Kalamata olives
1/2 cup chopped Fresh basil, plus more for garnish
1. 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).
2. 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.
3. Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
Serving size 486g
Calories 260, Calories from fat 60, Total fat 6g
9% Daily Value; Saturated Fat 1g, 5% Daily Value; Trans Fat 0, Cholesterol 0mg, 0% Daily Value; Sodium 520mg, 22% Daily Value; Total Carbohydrates 31g, 10% Daily Value; Dietary Fiber 2g, 6% Daily Value; Sugars 5g; Protein 10g; Vitamin A 20% Daily Value; Vitamin C 30% Daily Value; Calcium 15% Daily Value; Iron 8% Daily Value