Happy New Year! Hope everyone had a great 2015 and hope we all have an even better 2016. I’m kicking this year off with a delicious healthy recipe: Creamy Spaghetti Squash with Sun-Dried Tomatoes, Mushrooms, and Spinach.
The creaminess comes from a cauliflower sauce and this is one of my favorite ways to use the cauliflower sauce recipe.
I have tried spaghetti squash once before and I did not like it very much. The cooking method in the oven was difficult and not worth the effort especially when the flavor was so bland. Mixing in pasta sauce did not help make spaghetti squash taste good. It took me a couple of years to give it another try! Once I found the perfect sauce, I decided it was time to buy another spaghetti squash.
Since I didn’t like spaghetti squash at first, I was worried my fiancé would feel the same. My fiancé loves pasta so I was worried he would think I was trying to trick him. To my surprise, he loved it! He said the spaghetti squash reminds him of spaghetti and the great flavor of the dish totally made up for the fact that it was squash and not pasta.
The most difficult part about this dish is cooking the spaghetti squash. Some people like to bake it for an hour while others use the microwave. As much as I like to avoid using the microwave whenever I can, I found that using the microwave was just the easiest and quickest way to cook spaghetti squash. See the recipe below for steps I take to cook spaghetti squash.
This recipe can be easily modified to add a protein such as chicken or ground turkey. Just cook the poultry separately first then mix it in to the dish before adding the cauliflower sauce.
I have seen lots of recipes with sun-dried tomatoes but always had trouble actually finding sun-dried tomatoes at a grocery store. I had no idea what aisle to even look in. If you have the same issue, try checking your store’s specialty cheese counter/section, especially around the fresh mozzarella.
- 1 spaghetti squash
- 1 medium onion, sliced
- 8 oz mushrooms, sliced (I used baby bella)
- 1 cup sun-dried tomatoes, sliced
- 2 cups fresh spinach
- 3 cups cauliflower sauce ( katesbetterbite.com/cauliflower-sauce/ )
- 1.5 tsp salt (or to taste)
- 1.5 tsp black pepper (or to taste)
- 2 tsp oregano
- 2 tsp basil (fresh or dried)
- Parmesan cheese, grated (optional for topping)
- Poke the spaghetti squash with a fork multiple times all around. Place whole spaghetti squash on a microwave-safe plate. Microwave on high for 4 minutes. Flip the squash over and microwave for another 3 minutes.
- Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow squash to cool then take out the seeds. Continue to microwave for another 12 minutes, cut side down. Once it’s cooked, use a fork or two to pull the “spaghetti” out into a large bowl.
- Meanwhile, slice all the vegetables then heat a large skillet on medium-high heat. Spray with cooking spray and brown the onion. Add mushrooms and allow them to cook for about 5 minutes, stirring occasionally, until mushrooms are soft. Season with salt, pepper, oregano, and basil.
- Once the mushrooms and squash are cooked, turn heat to low and add spinach and cook for 1-2 minutes.
- Add the spaghetti squash and sun-dried tomatoes to the skillet and mix well. Add cooked poultry during this step, if using protein.
- Lastly, mix in the cauliflower sauce. Allow the sauce to warm up then sprinkle a little Parmesan cheese on top and enjoy!