Name: Spaghetti squash sauté
Prep time: 30 min
Yield: 7 cups
Ingredients: 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

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Ingredients

Preparation time:
30 minutesBaking 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

Directions

Yield:
7 cups

Serving size:
1/2 cup

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.

Calories: 78 calories, Carbohydrates: 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.