I’m not sure how this idea popped into my head. I had leftover spaghetti squash. I had some Portobello mushrooms. So I decided to put the 2 together for a quick lunch.
The result was super tasty, but the texture combo of the mushroom and squash was what I really liked. It was meaty and filling yet extraordinarily light.
Here’s what I did…
- 2 Large Portobello Mushroom Caps
- 1 Cup Cooked Spaghetti Squash
- 1/2 cup Homemade Sauce (Jared PIzza Sauce would work or even salsa)
- 1 oz Fancy Shredded Cheese
- Pinch of Dried Basil
Preheat the oven to 425 degrees.
Line a cookie sheet with aluminum foil.
Wipe the mushroom caps clean and remove the stems.
Place the caps upside the cookie sheet.
Top each with the cut squash,
half the sauce,
and half the cheese.
Sprinkle on a little basil and cook for about 10 minutes until the cheese melts and the mushroom softens.
Grab a knife and fork and dig in!
|Servings||Amt per Serving|
|225||7g||7g||old: 4||new: 6|