Mushroom Primavera with Spaghetti Squash
Servings
4 Servings
Ingredients
- 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
Instructions
Preparation
- 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.
- Source:
- Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com
pleasure!
I have never had it go mushy on me, I didn’t think it could overcook, thanks for letting us know. I love your contributions.
you have to be careful with working with spaghetti squash. its not that flexible & if cooked too long can get mushy, but if cooked to short it wont be able to be forked out from the shell. i usually poke some holes in it, microwave the squash on high for 13-15 min. let cool a bit & then cut in half & fork out the strands. immediately put the strands in an ice bath so the cooking stops. then you can use as pasta.