Spaghetti Squash Pasta
Ingredients
- 1 2 lb spaghetti squash
- 2 Tbs olive oil
- 1/2 sweet onion, chopped
- 1 cup fresh mushrooms, sliced
- 2 pinches kosher salt, divided
- 1 clove garlic, grated
- 1 lb fresh spinach
- 2 tsp sun-dried tomatoes
- 4 Tbs butter
Directions
- Pierce squash with a fork and roast in the oven for 30–40 minutes per pound or until tender.
- When the squash is tender, remove and cut in half and remove the seeds of the squash.
- Shred squash and place in a large pasta bowl.
- Preheat a large skillet. Drizzle with olive oil and add onions, mushrooms, and a little kosher salt.
- Sauté until softened. Add garlic and wilt spinach. Add a little more kosher salt and the sun-dried tomatoes.
- Add butter and melt, then add vegetables to shredded spaghetti squash. Serve with fresh bread.
Nutrition Facts
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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 December 2024.