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
- ½ 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 | |||
|---|---|---|---|---|
| 1 | entire recipe | |||
| Calories | Fat | Fiber | WWPs | |
| 225 | 7g | 7g | old: 4 | new: 6 |
| Sugar | Sat Fat | Carbs | Protein | |
| 9g | 4g | 30g | 15g | |
Very tasty. My favorite lunch.
I'm baking this for dinner tonight. I am first going to pre-bake the mushrooms to get them more on the soft soft side. I don't think 10 minutes with the spaghetti squash on top and sauce and cheese will allow the mushroom to soften up much. I can't wait to try it. Will write again once we have.
Trying this tonight, smells delish. Also might try it with zucchini halves instead of mushrooms as the base. Thanks
My grandmother has made something similar for as long as I can remember- as it is a favorite of mine I know I'll love this.
We bake a spaghetti squash. While it bakes we make a very chunky spaghetti sauce (including lots of mushrooms and I like zucchini chunks and green onions and peppers and such in it) and sometimes hamburger or sausage or turkey burger. We put the sauce on a plate or bowl of the squash, sprinkle some parmesan cheese on it. Done.
This sounds like a lovely way to do nicely plated vegetarian ones. The scoop/sauce version is nice for big family dinners.
Will make this soon maybe next Wednesday
Delicious! Made them tonight. I like the idea of cooking the portabellas a little first. Added chopped avacado and pesto. Maybe not so skinny but my hubby and I loved them. Next time I will cook them on a rack on the cookie sheet. A keeper!
So good! I made this, but I cooked the mushrooms alone for awhile to draw out the moisture-- otherwise, I find it to be a little too wet for my liking.
Great site!
How long for mushrooms?
I hear you Michelle but plug it into the recipe builder. I have to base everything on Nutritional Information. You could just count the oz of cheese and pad with 1 for the sauce. Your choice.
I'm just curious how it's 6 WW points? I mean the spaghetti sqaush is at most 1, the shroom 0 and just count the cheese and sauce?
Looks REALLY good! Gonna try your Kale chips soon too!
Happy Thanksgiving!
Must be the cheese and sauce to come up witih the 6 WW points. But it's still a bargain! If you ate two of them that's close to half the day's points (which I try to do at lunch). Can't wait to try it!! Thanks.
Wow! Such an awesome idea!! I sautéed some onion/kale/and the chopped mushroom stems am mixed em in with the spaghetti squash! So yum! And so healthy!!!!! Thanks for this recipe!!!!!!
Great idea!! I just bought a spaghetti squash yesterday...woohoo!! 🙂
one more thought...I am SHOCKED you did not put a few fresh spinach leaves in it...lol. I think I just might, see how you have me thinking of always adding an extra chance to sneak in veggies??
This looks delicious, even as I am reading it at 7am. I am going to make it this weekend!! I am really trying to avoid the bad habits that always creep up durint the holiday season..I start to let my meal planning slide while I get ready for other things...and then it is too easy to grab snacks and other things. Thanks for the great idea~yum!