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Ingredientes
- 1 spaghetti squash (about 3 lbs.)
- 3 tbsp. extra virgin olive oil
- 1 sm. clove garlic, chopped
- 1/2 teaspoon dry oregano
- 1/2 pound mushrooms, thinly sliced
- 1/3 c. sliced green onions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 c. grated Parmesan cheese
Direcciones
- With sharp knife, pierce squash in 5 places. Place on 2 pcs of paper toweling in microwave oven. Microwave on High 10 to 12 min, rotating and turning squash 3 times during cooking, till squash gives slightly when pressed. Remove from oven and let stand 5 min or possibly till cold sufficient to handle. Place oil, garlic, and oregano in 2 qt microwave safe casserole. Microwave on high 1 1/2 to 2 min till oil is very warm. Add in mushrooms and green onions; cover loosely with waxed paper. Microwave on high 2 to 3 min, stirring once, till mushrooms are just tender. Stir in salt and pepper. Cut squash in half lengthwise and throw away seeds. Using fork, remove flesh from shell (it will come out in spaghetti like strands) and add in to mushroom mix. Toss till coated with oil. Place in serving dish, or possibly, if you like, serve mix in shell half. Sprinkle with grated Parmesan cheese. Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 2 servings | |
| Calories 284 | |
| Calories from Fat 225 | 79% |
| Total Fat 25.46g | 32% |
| Saturated Fat 5.74g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 845mg | 35% |
| Potassium 428mg | 12% |
| Total Carbs 6.22g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.36g | 2% |
| Protein 10.24g | 16% |
