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
Cut squash in half lengthwise; discard 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.
Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.
Heat oil in a large deep skillet over medium-high heat.
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.
Add spinach and cook, stirring occasionally, 2 minutes or until wilted.
Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese.