Spaghetti Squash With Mushroom Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Vegan | Jw, Low-cal, Tnt, Vegan, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Spaghetti squash | |
| 1 | Tomato sauce | |
| 1 | Mushrooms, including juice | |
| 1/2 | t | Italian seasoning mix |
| 1/4 | t | Poultry seasoning mix |
| 1/2 | t | Hot pepper sauce, opt'l |
INSTRUCTIONS
An excellent vegetable side dish that's hardy enough to be a main dish, perhaps with a little grated cheese for protein or served with a bean dish. Serves 8 as a side dish or 4 as a main course depending on the size of the squash. In a saucepan combine the tomato sauce, canned mushrooms including juice and the seasonings. Bring to a boil and gently simmer, uncovered, until reduced by 1/4 and thickened. Cut squash in half and clean out seeds and fibre. Reassemble and micro wave on high for 10-12 min or until insides are cooked tender and easily shredded by a fork. Cook another 2-4 min if necessary. With a fork, scoop out the squash; the flesh should come out in long strands that resemble spaghetti. [Use an oven mitt to hold the squash halves as the skin will be quite hot.] Serve the squash strands topped with the tomato sauce. Jim Weller Posted to MM-Recipes Digest V4 #10 by Jim.Weller@salata.com (Jim Weller) on 99
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Nutrition (calculated from recipe ingredients)
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Calories: 15
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 321mg
Potassium: 202.7mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 2.6g
Protein: <1g