Mushroom Primavera
with Spaghetti Squash
1 spaghetti squash (about 3 lbs.)
1 Tbsp. olive oil
1 lb. white button mushrooms, sliced
1 cup chopped onion
2 tsp. minced garlic
1 cup cherry or grape tomatoes, halved
3/4 cup crumbled, fat-free feta cheese
1-1/2 Tbsp. sliced Kalamata olives
1/2 cup chopped fresh basil, plus more for garnish
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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.
