Spaghetti squash sauté

Preparation time: 30 minutes
Baking time: 50–60 minutes

 

1 spaghetti squash (approximately 3 pounds)
1 tablespoon olive oil
1 medium purple onion, coarsely chopped
8 ounces fresh mushrooms, sliced
1 cup frozen peas, thawed
1 clove (or teaspoon) minced garlic
2 teaspoons dried basil
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon dried parsley

Preheat oven to 350°F. Split squash lengthwise and discard seeds. Place squash on a baking sheet, cut side up, and bake 50–60 minutes or until tender when poked with a fork. Remove from oven. Run a fork through the squash, separating the pulp into strands; set aside. Discard outer skin.

In a large nonstick skillet, heat olive oil. Add onion and mushrooms; cook over medium heat, stirring frequently, until onion is translucent (approximately 3–4 minutes). Add peas, garlic, basil, thyme, and salt; heat through. Toss in squash pulp and heat through (approximately 2–3 minutes more). Place in serving dish and sprinkle with Parmesan cheese and parsley.

Yield: 7 cups
Serving Size: 1/2 cup

Nutrition Facts

Per Serving:
  Calories: 78
  Carbohydrate: 12 g
  Protein: 3 g
  Fat: 2 g
  Saturated fat: <1 g
  Sodium: 93 mg
  Fiber: 6 g
  Exchanges per serving: 1 starch
  Carbohydrate choices: 1

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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