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Photo: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Active Time:35 minsTotal Time:35 minsServings:8Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:8
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12 1/2-pound spaghetti squash, halved lengthwise and seeded¼cupwater½cupslivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar½cupchopped onion4clovesgarlic, minced1(8 ounce) packagemushrooms, sliced1teaspoonItalian seasoning¼teaspoonsalt¼teaspoonground pepper¾cuplow-fat plain yogurt½cupheavy cream¼cupgrated Parmesan cheese⅓cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
12 1/2-pound spaghetti squash, halved lengthwise and seeded
¼cupwater
½cupslivered oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar
½cupchopped onion
4clovesgarlic, minced
1(8 ounce) packagemushrooms, sliced
1teaspoonItalian seasoning
¼teaspoonsalt
¼teaspoonground pepper
¾cuplow-fat plain yogurt
½cupheavy cream
¼cupgrated Parmesan cheese
⅓cupchopped fresh parsley
DirectionsPlace squash halves cut-side down in a microwave-safe dish; add water. Cover and microwave on High until the flesh is tender, 11 to 13 minutes.(Alternatively, place squash halves cut-side down on a rimmed baking sheet coated with cooking spray. Bake in a 400°F oven until tender, 40 to 50 minutes.)Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, Italian seasoning, salt and pepper; cook, stirring, until the vegetables are tender and starting to brown, 5 to 7 minutes. Add yogurt and cream; continue cooking and stirring until bubbling and slightly thickened, about 3 minutes. Remove from heat and stir in sun-dried tomatoes and Parmesan.Using a fork, scrape the squash flesh from the shells into the skillet. Add parsley and stir to coat.Originally appeared: EatingWell.com, February 2022
Directions
Place squash halves cut-side down in a microwave-safe dish; add water. Cover and microwave on High until the flesh is tender, 11 to 13 minutes.(Alternatively, place squash halves cut-side down on a rimmed baking sheet coated with cooking spray. Bake in a 400°F oven until tender, 40 to 50 minutes.)Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, Italian seasoning, salt and pepper; cook, stirring, until the vegetables are tender and starting to brown, 5 to 7 minutes. Add yogurt and cream; continue cooking and stirring until bubbling and slightly thickened, about 3 minutes. Remove from heat and stir in sun-dried tomatoes and Parmesan.Using a fork, scrape the squash flesh from the shells into the skillet. Add parsley and stir to coat.
Place squash halves cut-side down in a microwave-safe dish; add water. Cover and microwave on High until the flesh is tender, 11 to 13 minutes.(Alternatively, place squash halves cut-side down on a rimmed baking sheet coated with cooking spray. Bake in a 400°F oven until tender, 40 to 50 minutes.)
Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, Italian seasoning, salt and pepper; cook, stirring, until the vegetables are tender and starting to brown, 5 to 7 minutes. Add yogurt and cream; continue cooking and stirring until bubbling and slightly thickened, about 3 minutes. Remove from heat and stir in sun-dried tomatoes and Parmesan.
Using a fork, scrape the squash flesh from the shells into the skillet. Add parsley and stir to coat.
Originally appeared: EatingWell.com, February 2022
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Nutrition Facts(per serving)169Calories11gFat14gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
