Special Diets

Mushroom Primavera with Spaghetti Squash

• From: Mushroom Council

Ingredients

• 1 1/2 Tbs sliced Kalamata olives

• 3/4 cup crumbled, fat-free feta cheese

• 1 cup cherry or grape tomatoes, halved

• 2 tsp minced garlic

• 1 cup chopped onion

• 1 lb white button mushrooms, sliced

• 1 Tbs olive oil

• 1 spaghetti squash (about 3 pounds)

• 1/2 cup chopped fresh basil, plus more for garnish

Spaghetti squash in the place of pasta makes this a high-fiber, low-carb meal.

Directions

• With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).
• Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.
• Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.