Mushroom & Spinach Alfredo Stuffed Spaghetti Squash

mushroom & spinach alfredo stuffed spaghetti squash | my skinny sweet tooth

Wow. What a mouthful.

A guilt-free mouthful at that! Spaghetti squash has been a staple in low carb dieting for quite some time. Since it has visual and textural similarities of spaghetti pasta, one could easily sub this low cal veggie for almost any pasta dish. Oh, and talk about having an easy meal, this comes together rather quickly … which as we know, I’m a huge fan of. 🙂

I’ve been meaning to post this since it was such a hit on instagram. Other IGers, such as this lovely gal have recreated this and have been in love ever since. There are other stuffed squash recipes all over Pinterest, but I do love me some mushrooms … and buttery, cheesy alfredo. Mmmm … cheese.

mushroom &amp spinach alfredo stuffed spaghetti squash | my skinny sweet tooth

(Eating for one and having leftovers? Scroll down to the bottom of the post.) 😉

Mushroom & Spinach Alfredo Stuffed Spaghetti Squash

Servings: 2 (one squash half per serving)
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Ingredients:

• 1 medium size spaghetti squash, halved and cooked
• 8 button mushrooms, sliced
• 4 scallions, using the white ends, sliced (reserving the green for garnish)
• 2 handfuls of fresh spinach leaves (or kale works great!)
• 1 cup light alfredo sauce (I use Bertolli light alfredo)
• 2 oz light mozzarella, shredded (I use Trader Joes)
• garlic salt & pepper to taste

Directions:

• Once the squash is cooked and cooled, scrape out the flesh of both halves, place in a bowl and set aside.
• In a medium/large skillet, spray a non stick spray (olive oil, canola oil, etc) & sautée the mushrooms and sliced scallions until soft.
• Add the spinach and cook until the spinach is wilted.
• Add spaghetti squash to the skillet, followed by the alfredo sauce.
• Cook until heated through, adding garlic salt and pepper to taste. Set aside.
• Set your oven to a high broil with the rack close to the top.
• Place the emptied spaghetti squash “shells” on a foil lined baking sheet and fill each shell with half of the mushroom/squash mixture.
• Top each one with 1 oz of mozzarella.
• Place in the oven on the top rack and broil until cheese is bubbly and slightly browned (about 2-3 minutes, keeping a close watch)
• Top with scallions and enjoy your guilt-free alfredo “pasta” dish!

Now what to do with the leftovers? Go ahead and throw that other “shell” away and keep the alfredo mixture for another time.

When you’re ready, heat up the alfredo mixture and pour it into a lightly sprayed a ramekin. Top with cheese and broil for 2-3 minutes like you did the squash.

So good!
mushroom &amp spinach alfredo stuffed spaghetti squash | my skinny sweet tooth