- Cook Time
- Prep Time
- 4 ServingsServings
- 1 1/2 tbs Sliced Kalamata olives
- 3/4 cup Crumbled, fat-free feta cheese
- 1 cup Cherry or grape tomatoes, halved
- 2 tsp minced garlic
- 1 cup Chopped onion
- 1 lb White button mushrooms, sliced
- 1 TBS Olive oil
- 1 Spaghetti squash (about 3 pounds)
- 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.
2 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).
3 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.
4 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.
5 Remove pan from heat and stir in basil.
6 Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.
Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com