Ingredients

The following ingredients have 6 Servings
  • 1 spaghetti squash
  • 2 teaspoons olive oil
  • 4 cloves garlic (minced)
  • 16 ounces mushrooms (such as baby bella) (sliced)
  • 1/2 cup vegetable broth ((or chicken 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)

Instruction

  • 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 1/4 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.