Combining the bounty that ends up being forgotten in the back of my closet with fresh produce picked up at the initial farmers’ markets of the season creates a delicious mash-up of seasonal and the end-of-winter produce.

Spaghetti Squash with Pesto, Mushrooms and Roasted Peppers Recipe
Yield: 4

Spaghetti Squash with Pesto, Mushrooms and Roasted Peppers Recipe

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 1/2 spaghetti squash, cooked and removed from rind
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 4 bell peppers, roasted, peeled and sliced
  • 1 tbsp pesto

Instructions

  1. Toss the onion, garlic, oregano, basil and olive oil in a deep-bottomed frying pan. Turn it to medium-high heat and caramelize for 3 to 5 minutes, or until translucent.
  2. Add the mushrooms to the pan and continue to cook for another 5 minutes until browned.
  3. Add the bell peppers and spaghetti squash to the frying pan and cook until warmed.
  4. Either add the pesto and stir to combine, or use it as a garnish for the dish when serving.

Notes

Calories: 484
Fat: 32g
Protein: 11g

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 169Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 1mgSodium 46mgCarbohydrates 21gFiber 4gSugar 8gProtein 4g

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