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Spaghetti Squash With Mushroom Sauce Recipe
|Spaghetti squash||1 Medium, halved lengthwise and seeded|
|Unsalted margarine||1 Tablespoon|
|Green onions||3 , chopped|
|Small mushrooms||1⁄2 Pound, quartered|
|Dried marjoram||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Low sodium chicken broth/Beef broth||1⁄2 Cup (8 tbs)|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 768 Calories from Fat 210
% Daily Value*
Total Fat 24 g37.6%
Saturated Fat 4.8 g24%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 369.5 mg15.4%
Total Carbohydrates 141 g46.9%
Dietary Fiber 6.1 g24.5%
Sugars 4.9 g
Protein 23 g45.6%
Vitamin A 88.9% Vitamin C 136.5%
Calcium 57.4% Iron 77.6%
*Based on a 2000 Calorie diet
Add the squash, cut side up, and cook, covered, over moderate heat for 20 minutes or until the squash is fork tender.
Meanwhile, in a heavy 10 inch skillet, melt the margarine over moderate heat; add the green onions and cook, uncovered, until soft about 5 minutes.
Stir in the mushrooms, thyme, marjoram, and pepper; cover and cook for 5 minutes.
Add the beef broth and cook, uncovered, stirring occasionally, until most of the broth has evaporated about 5 minutes.
As soon as the squash is done, lift it from the Dutch oven, and, with a fork, scrape the spaghetti like strands onto a heated platter.
Ladle the mushroom sauce on top, sprinkle with the parsley, and serve.