While spaghetti squash is in peak season in the fall and winter months, you can mix and match your favorite vegetables and prepared pasta sauce to enjoy this dish all year long. Sautéed spaghetti squash is a great way to serve up big flavor without the extra carbs of normal spaghetti pasta.
Sautéed Spaghetti Squash with Mushrooms and Tomatoes
makes 4 to 6 servings
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- 1 spaghetti squash, halved lengthwise and seeds scraped out
- 2 tablespoons unsalted butter
- 1 orange or yellow bell pepper, sliced
- 1 (4-ounce) package sliced fresh mushrooms
- 1(6-ounce) package grape tomatoes, halved
- 1 (8-ounce) jar pesto
- Garnish: fresh basil
- Preheat oven to 350°. Line a rimmed baking sheet with foil.
- Place squash cut side down on prepared pan, and bake for 45 minutes or until tender. Turn squash cut side up, and let cool just enough to handle.
- In a large nonstick skillet, melt butter over medium heat. Add bell pepper and mushrooms; cook, stirring occasionally, for 5 minutes or until tender. Add tomatoes, and cook for 2 minutes; stir in pesto. Using a fork, scrape warm spaghetti squash into strands into skillet, and toss gently to combine; cook just until heated through. Garnish with basil, if desired. Serve immediately.
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