Spaghetti Squash With Sautéed Spinach Recipe

Name: Spaghetti Squash With Sautéed Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3- to 3 1/2-pound) spaghetti squash; 2 tablespoons butter, cut into pieces; 1 teaspoon salt, divided; 2 tablespoons extra virgin olive oil; 1 (8-ounce) package mixed wild mushrooms, sliced; 2 large garlic cloves, minced or sliced; 1/4 teaspoon dried crushed red pepper; 1/4 teaspoon freshly ground black pepper; 1/4 cup white wine; 1 (12-ounce) container baby spinach; 1/4 cup (1 ounce) shaved Parmesan cheese

Servings: persons

1 (3- to 3 1/2-pound) spaghetti squash
2 tablespoons butter, cut into pieces
1 teaspoon salt, divided
2 tablespoons extra virgin olive oil
1 (8-ounce) package mixed wild mushrooms, sliced
2 large garlic cloves, minced or sliced
1/4 teaspoon dried crushed red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup white wine
1 (12-ounce) container baby spinach
1/4 cup (1 ounce) shaved Parmesan cheese

1
Preheat oven to 375u00b0. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.
2
Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add spinach and cook, stirring occasionally, 2 minutes or until wilted.
3
Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (3- to 3 1/2-pound) spaghetti squash, 2 tablespoons butter, cut into pieces, 1 teaspoon salt, divided, 2 tablespoons extra virgin olive oil, and more.

Yes, Spaghetti Squash With Sautéed Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash With Sautéed Spinach

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