Spaghetti Squash Bolognese with Mushrooms
1 Point
Spaghetti Squash Bolognese with Mushrooms is one of the most wonderful foods of winter!
Once cooked, it appears identical to traditional spaghetti pasta and brings a new twist to this Italian-inspired bolognese.
One weight watchers points for the entire recipe!
Be sure to check out our list of the best Weight Watchers snacksto take on the go. And if you’re not already a Weight Watchers member, sign up using my link to start for just $10/month.
The light and mildly flavored squash noodles absorb lots of flavor from the rich sauce and twirl beautifully on any spoon.
Ready in under 40 minutes, the microwave makes quick work of steaming the squash while you make the sauce on the stovetop.
the Mushrooms enhance the sauce with umami while fresh basil finishes the sauce with a brightness.
Thanks to Michelle
Ingredients
Uncooked onion
1 medium, chopped
Bell pepper
1 item(s), medium, red, chopped
Garlic
3 clove(s), finely chopped
Cremini mushroom
½ pound(s), chopped
Table salt
¾ tsp
Black pepper
¼ tsp
Canned crushed tomatoes
28 oz
Uncooked spaghetti squash
1 large
fat free mozzarella cheese
1/2 cup
Fresh basil
¼ cup(s), loosely packed fresh, thinly sliced
Check out my Weight Watchers shopping list here.
Instructions
Heat cooking spray in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, covered, stirring occasionally, until vegetables are tender, about 3 minutes.
Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add mushrooms and cook, uncovered, stirring occasionally, until tender, about 3 minutes. Add , ½ teaspoon salt, and black pepper.
Stir in tomatoes; bring to boil. Reduce heat and simmer until flavors are blended, about 8 minutes.
Meanwhile, pierce squash all over with tip of small sharp knife; place on double layer of paper towels in microwave.
Microwave on High until tender, about 14 minutes, turning once halfway through microwaving time.
Let stand 5 minutes; then split squash lengthwise and use a spoon to scoop out and discard seeds.
Top with sauce; sprinkle evenly with fat free mozzarella cheese and basil.
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Spaghetti Squash Bolognese with Mushrooms
Ingredients
- Uncooked onion
- 1 medium chopped
- Bell pepper
- 1 item s, medium, red, chopped
- Garlic
- 3 clove s, finely chopped
- Cremini mushroom
- ½ pound s, chopped
- Table salt
- ¾ tsp
- Black pepper
- ¼ tsp
- Canned crushed tomatoes
- 28 oz
- Uncooked spaghetti squash
- 1 large
- Fat free mozzarella cheese
- 1/2 cup
- Fresh basil
- ¼ cup s, loosely packed fresh, thinly sliced
Instructions
- Heat cooking spray in large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, covered, stirring occasionally, until vegetables are tender, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add mushrooms and cook, uncovered, stirring occasionally, until tender, about 3 minutes. Add , ½ teaspoon salt, and black pepper.
- Stir in tomatoes; bring to boil. Reduce heat and simmer until flavors are blended, about 8 minutes.
- Meanwhile, pierce squash all over with tip of small sharp knife; place on double layer of paper towels in microwave. Microwave on High until tender, about 14 minutes, turning once halfway through microwaving time. Let stand 5 minutes; then split squash lengthwise and use a spoon to scoop out and discard seeds.
- Top with sauce; sprinkle evenly with mozzarella and basil.
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