Spaghetti Squash with Sautéed Spinach

Name: Spaghetti Squash with Sautéed Spinach
Prep time: 58 min
Cook time: 58 min
Total time: 58 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams baby spinach; 0 teaspoons freshly ground black pepper; 2 Tbsps butter, cut into pieces; 2 Tbsps extra virgin olive oil; 2 larges garlic cloves, minced or sliced; 227 grams package mixed wild mushrooms, sliced; 28 grams 1/4 cup shaved Parmesan cheese; 0 teaspoons dried crushed red pepper; 1 teaspoon salt, divided; 1 kilograms spaghetti squash; 59 milliliters white wine

Spaghetti Squash with Sautéed Spinach

You can never have too many side dish recipes, so give Spaghetti Squash with Sautéed Spinach a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 8g of fat, and a total of 134 calories. This recipe serves 8. Head to the store and pick up salt, mushrooms, spaghetti squash, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 58 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Cut squash in half lengthwise; discard seeds.

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Squash

Seeds

Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands.

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Spaghetti

Squash

Equipment you will use

Baking Sheet

Oven

Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.

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Butter

Salt

Heat oil in a large deep skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil.

Ingredients you will need

Mushrooms