About the Recipe
When it comes to healthy and creative alternatives to traditional noodles, spaghetti squash pasta is a true game-changer. With its unique texture and low carbohydrate content, spaghetti squash is a must-try for anyone looking to cut down on carbs or simply add a new twist to their meals.
Ingredients
Ingredients
1 large spaghetti squash cooked “al dente”, about 6 cups.
2 cups tomatoes diced
4 cloves garlic minced
8 ounces mushrooms sliced
1/3 cup onions or shallots, chopped, about 1 small
1/4 cup pine nuts, toasted
fresh basil, a handful, cut chiffonade
3 Tablespoons olive oil
Kosher salt and black pepper to taste
Pinch of red pepper flakes if desired
Optional: Parmesan cheese
Preparation
Instructions
Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
Add tomatoes and continue stirring.
Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)
Nutrition
Serving: 1gCalories: 173kcalCarbohydrates: 17gProtein: 4gFat: 12gSaturated Fat: 1gSodium: 33mgPotassium: 466mgFiber: 4gSugar: 7gVitamin A: 607IUVitamin C: 12mgCalcium: 48mgIron: 1mg