Creamy Mushroom Spaghetti Squash

By drinkfairy

Ingredients

• 1 spaghetti squash
• 2 teaspoons olive oil
• 4 garlic cloves, minced
• 16 ounces mushrooms (I used baby bella), sliced
• 1/2 cup chicken or vegetable broth
• 1 cup reduced fat ricotta cheese
• 1/2 cup shredded Parmesan cheese, divided
• Salt/Pepper to taste
• 1/3 cup fresh flat leaf parsley, chopped

Details

Servings 6
Adapted from snappygourmet.com

Preparation

Step 1

Instructions

With a long sharp knife, poke long deep holes into the squash to allow for steam to escape during cooking. Place squash on a microwave safe plate or shallow dish. Microwave on high for 10-20 minutes or until soft and cooked through. Cool slightly then cut in half, discard seeds, then shred remaining squash into long threads.

Meanwhile, in a large skillet over medium-high heat, add olive oil. Add garlic and mushrooms to pan and cook about 3-5 minutes or until mushrooms are soft. Add broth, ricotta cheese, and ¼ cup Parmesan. Add salt/pepper to taste. Stir sauce to combine and cook until heated through.

Place about 1 cup of squash onto each plate and spoon mushroom sauce on top. Top with remaining Parmesan cheese and parsley.

Instructions