Mushroom Spaghetti Squash (w/ Recipe!)

Monday, October 20, 2008

What a good Monday. I love it when I have Mondays off of work... that means I have only 4 more days until Friday! Yay!

When I got done 'afternoon blogging' earlier, I fixed myself a quick appetizer/snack: garlic cucumber stacks.

  • 3 Stoneground What Crackers
  • 2 T. garlic herb spread
  • 3 cucumber slices
Stack 'em up and shove 'em in! Delicious.

Kris got home around 6. I had just thrown the squash in the oven. He wanted to go for a quick run so I decided to join him. We ran for about 2 miles, sprinting the last leg of it. I was EXHAUSTED. Keeping up w/ a 6'4 professional athlete is no piece of cake, let me tell you! Yikes.

After our run, Kris went to the soccer field behind our building to do some more sprints and agility work (getting ready for spring training in March!) and I walked back to the house to get dinner ready.

I made Mushroom Spaghetti Squash and Cheesy Garlic Herb Crisps.

Spaghetti Squash recipe (for 2):

  • 1 spaghetti (winter) squash, halved and seeded
  • 1 can diced garlic herb tomatoes
  • 2 T. minced garlic
  • 1/2 a yellow onion, diced
  • 3/4 cup sliced button mushrooms
  • 1/4 cup reduced fat feta cheese
  • 2 cups fresh spinach
  • 2 T. parmesan cheese
  • freshly ground black pepper
  1. Preheat oven to 450 degrees.
  2. Place squash halves cut side down in a baking pan filled with 1/2 inch of water. Bake for 45 minutes.
  3. Remove squash, let cool.
  4. Meanwhile, saute garlic, onions and mushrooms in olive oil (or olive oil spray, as I use) until onions are tender.
  5. Add canned tomatoes, cook 5 minutes longer, then reduce heat to low and cover.
  6. Scoop the 'spaghetti' out of one squash half (reserve the other half for leftovers!).
  7. Combine tomato/onion/mushroom mix with spaghetti squash in a bowl. Mix in feta cheese.
  8. Divide spinach onto two plates. Top with squash.
  9. Top with freshly ground black pepper and grated parmesan cheese.

SO GOOD. It was even too much for me, I saved some for lunch tomorrow.

I made Cheesy Garlic-Herb Crisps to go with it.
  • 1 La Tortilla Factory Low Carb High Fiber Whole Wheat Tortilla (or similar)
  • 4 Tablespoons garlic herb spread
  • 1/3 cup Reduced Fat Italian Blend Cheese
  • Dried parsley flakes (or fresh, if you have them!)
  1. Preheat oven to 375 degrees.
  2. Spray 12-inch pizza pan with olive oil cooking spray.
  3. Place tortilla on pan, spread with garlic herb spread.
  4. Sprinkle with cheese and parsley flakes.
  5. Bake for 10 minutes, let cool and cut into slices.

Even though I was pretty full from my incredible meal, I couldn't NOT try one of my new VitaTop muffins for dessert. I thawed it out in the microwaved and then toasted it for a little bed. I spread 1 T. of Naturally More Peanut Butter on it and added Halloween Sprinkles!

It was pretty good, but not as sweet as I expected. I'm not sure I'll get the chocolate kind again. I want to try the corn muffin kind next.

Well I just finished watching Gossip Girl, so it's probably time to get everything ready for tomorrow. Back to the daily grind!


VeggieGirl said...

Spaghetti squash + Gossip Girl = perfect night!! :0)

Happy Tuesday!!

Krista said...

Thanks for stopping by my blog!
Yours looks great too and I added you to my blog roll! :)

Kelly said...

I just stumbled upon your blog. I was born and raised in Minnesota although I am now living in Boston. I always find it fun to come across blogs from Minnesotans. :-)

HangryPants said...

Thanks for the recipe! Your dessert looks delicious!