Spaghetti Squash Pasta
Angie McGowan
Shredded spaghetti squash stands in for pasta.
Ingredients
- 1 2 lb spaghetti squash
- 2 Tbs olive oil
- 1/2 sweet onion, chopped
- 1 cup fresh mushrooms, sliced
- 2 pinches kosher salt, divided
- 1 clove garlic, grated
- 1 lb fresh spinach
- 2 tsp sun-dried tomatoes
- 4 Tbs butter
Directions
- Pierce squash with a fork and roast in the oven for 30–40 minutes per pound or until tender.
- When the squash is tender, remove and cut in half and remove the seeds of the squash.
- Shred squash and place in a large pasta bowl.
- Preheat a large skillet. Drizzle with olive oil and add onions, mushrooms, and a little kosher salt.
- Sauté until softened. Add garlic and wilt spinach. Add a little more kosher salt and the sun-dried tomatoes.
- Add butter and melt, then add vegetables to shredded spaghetti squash. Serve with fresh bread.
Nutrition Facts
Calories 181
Calories from Fat 118 (65%)
(21%)Total Fat 13g
(29%)Saturated Fat 6g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(7%)Cholesterol 20mg
(8%)Sodium 183mg
(19%)Potassium 653mg
Total Carbohydrate 15g
(8%)Dietary Fiber 2g
Sugars 1g
Sugar Alcohols 0g
(7%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.