Tender slices of beef with woodsy mushrooms swim in a savory rosemary sauce atop strands of healthy spaghetti squash.
If you’re skipping wheat and gluten these days and looking for an alternative to pasta, spaghetti squash probably isn’t for you. Especially if you’re a pasta lover.
While I realize many a person might differ with me, I just can’t find the correlation between this stringy squash, and those tender pasta noodles swimming in a garlicky tomato sauce. But if you’re looking for a gluten free alternative, and you’re fully aware it’s squash you’re eating, then this veggie is for you.
This Mexican inspired taco casserole was a crowd pleaser. There were no complaints about eating your veggies when this dish was served.
This cheesy version made a hearty, satisfying meat free dinner. Naturally, the crusty cheese took the squash over the top.
There is one drawback to this healthy vegetable – trying to cook it!
Cutting it in half can be a bear, but once you get that task over with, you can either microwave it (my method of choice), or bake it in the oven. Kitchen Treaty has both methods down, so head on over for details.
The night we made a beefy spaghetti squash dish, I happened to have slices of leftover steak and crimini mushrooms in the refrigerator in the use it or lose it state.
What better use for those tendrils of squash then to smother them with beef and mushrooms?
As you can see, we don’t rely on spaghetti squash as a pasta alternative, though many people do and love it.
The next time you pass the squash bins in the vegetable aisles, pick one up. They’re definitely affordable, completely versatile, and totally delicious!
If you’re already a spaghetti squash aficionado, be sure and leave a comment with your favorite cooking tips.
Have a good week!
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ½ large onion, sliced
- 4 cups mushrooms, sliced
- 1 tablespoon rosemary, minced
- 2 cups leftover beef steak, thinly sliced
- 1 cup low sodium beef broth
- 1 tablespoon cornstarch
- ½ cup parsley, chopped
- Cut spaghetti squash in half, scoop out seeds and lay cut side down in a baking dish in 1" of water. Microwave on high 15 - 20 minutes until squash is tender. Watch carefully as cooking time depends on your microwave.
- Heat a large non-stick skillet over medium heat with olive oil. Add onion and cook 3 - 5 minutes until softened.
- Add garlic, mushrooms and rosemary. Cook for 5 minutes until mushrooms are tender.
- Combine cornstarch with beef broth. Add to the pan with the leftover steak. Stir frequently until sauce thickens.
- Take a fork and scoop out the spaghetti squash onto four plates. Season with salt and pepper. Top with beef mixture.
Food energy: 470kcal Weight Watchers PointsPlus 11 Saturated fatty acids: 8.10g Monounsaturated fatty acids: 9.83g Polyunsaturated fatty acids: 1.26g Total fat: 19.19g Calories from fat: 172 Cholesterol: 156mg Carbohydrate, by difference: 9.51g Total dietary fiber: 2.20g Protein: 56.90g Total lipid (fat): 22.07g Water: 306.20g Ash: 3.69g Total sugars: 3.28g Calcium: 73mg Iron: 4.84mg Magnesium: 61mg Phosphorus: 467mg Potassium: 1009mg Sodium: 432mg
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