Submitted by Ernestine Sedillos, MS, RD, LD, HHNM Dietician - From the American Dietetic Association

 

1 spaghetti squash (about 3 pounds)

2 tablespoons olive oil

1 pound white button mushrooms, sliced

1 cup onion, chopped

2 teaspoons minced garlic

1 cup cherry or grape tomatoes, halved

¾ cup fat-free feta cheese, crumbled

1 ½ tablespoons Kalamata olives, sliced

½ cup fresh basil, chopped (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 squash and garnish with additional freshly chopped basil. Serve immediately.

 

Nutrients

Serving size 4

Calories 260

Fat 6g

Saturated Fat 1g

Cholesterol 0mg

Sodium 520mg

Carbohydrates 31g

Fiber 2g

Protein 10g