Creamy Mushroom Spaghetti Squash
A healthy low carb, low fat, low calorie dinner!
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Yield 6 (1 cup squash & 1/6 of sauce)
- 1 spaghetti squash
- 2 teaspoons olive oil
- 4 garlic cloves minced
- 16 ounces mushrooms (such as baby bella) sliced
- 1/2 cup chicken or vegetable broth
- 1 cup reduced fat ricotta cheese
- 1/2 cup shredded Parmesan cheese divided
- Salt/Pepper to taste
- 1/3 cup fresh flat leaf parsley chopped
With a long sharp knife, poke long deep holes into the squash to allow for steam to escape during cooking. Place squash on a microwave safe plate or shallow dish. Microwave on high for 10-20 minutes or until soft and cooked through. Cool slightly then cut in half, discard seeds, then shred remaining squash into long threads.
Meanwhile, in a large skillet over medium-high heat, add olive oil. Add garlic and mushrooms to pan and cook about 3-5 minutes or until mushrooms are soft. Add broth, ricotta cheese, and 1/4 cup Parmesan. Add salt/pepper to taste. Stir sauce to combine and cook until heated through.
Place about 1 cup of squash onto each plate and spoon mushroom sauce on top. Top with remaining Parmesan cheese and parsley.
SNAPPY TIPS: Make sure you poke multiple long deep holes into your squash before cooking so that steam can escape, otherwise squash may burst.
SNAPPY SUBSTITUTIONS: Instead of Parmesan, use your favorite Italian cheese. Instead of ricotta cheese you could also use cream cheese or mascarpone. Instead of fresh parsley, you could substitute your favorite Italian herbs such as oregano or basil.