Spaghetti Squash Pasta with Tomatoes and Mushrooms
Whole30 recipe for Spaghetti Squash with Tomatoes and Mushrooms. This recipe serves six as a side dish and four as a main course. Cheese is not included in the nutritional information.
Prep Time30 minutes mins
Cook Time10 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Whole30 Vegetarian
Servings: 6
Calories: 173kcal
- 1 large spaghetti squash cooked "al dente", about 6 cups.
- 2 cups tomatoes diced
- 4 cloves garlic minced
- 8 ounces mushrooms sliced
- 1/3 cup onions or shallots, chopped, about 1 small
- 1/4 cup pine nuts, toasted
- fresh basil, a handful, cut chiffonade
- 3 Tablespoons olive oil
- Kosher salt and black pepper to taste
- Pinch of red pepper flakes if desired
- Optional: Parmesan cheese
Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don't let garlic brown.
Add tomatoes and continue stirring.
Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)
Serving: 1g | Calories: 173kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 33mg | Potassium: 466mg | Fiber: 4g | Sugar: 7g | Vitamin A: 607IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg