Mushroom Primavera with Spaghetti Squash

Recipe courtesy of the Mushroom Council and


Whip up a batch of Mushroom Primavera with Spaghetti Squash for a fall harvest-inspired Meatless Monday.

Yield: Yield: 4 portions


1 1/2 tbs Sliced Kalamata olives
3/4 cup Crumbled, fat-free feta cheese
1 cup Cherry or grape tomatoes, halved
2 tsp minced garlic
1 cup chopped onion
1 lb White button mushrooms, sliced
1 tbs Olive oil
1 Spaghetti squash (about 3 pounds)
1/2 cup Chopped fresh basil, plus more for garnish


With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).

Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.

Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil. Serve immediately.


Per serving: Calories: 260; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 0mg; Total Carbohydrate: 6g; Dietary Fiber: 1g


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