What's for dinner?
I get this question a lot, and sometimes I honestly don't have a clue.
Do ever have those days when your family is asking what's for dinner and you haven't done the grocery shopping and you really don't have the desire or energy to do the grocery store thing and stand in line? This was on of those times when I opted to shop my fridge and pantry, and out of that I got this awesome dish.
Portabellas and spaghetti squash, what could I do with them? Bored with eating spaghetti squash as a replacement for pasta and stuffing portabellas with kale or eating it as a burger, I decided to put the two together and make a dish.
I recently learned how to cook spaghetti squash that produce long beautiful strands, from a fellow blogger, Beth from Eat Within Your Means, How to Cook Spaghetti Squash, and it's the best.
I took those beautiful strands, added a few other ingredients, stuffed them in some perfect portabellas and a new dish was born.
What do you think? Doesn't it look absolutely delicious, and it's not done yet.
I added some cheese and panko crumbs.
After some time in the oven, it was time to dig in and enjoy this wonderful dish with a side of salad.Print
Spaghetti Squash Stuffed Portabellas
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 20 mins
- Yield: 4 1x
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- ¾ cup chopped yellow onion
- 1 cup chopped fresh tomatoes
- salt and pepper to taste
- 2 cups loosely packed baby spinach, kale and chard mix
- 4 portabella mushrooms
- ¾ cup shredded mozzarella cheese
- 4 tablespoons, Panko bread crumbs
- Prepare spaghetti squash using Beth's method..
- While squash is cooking clean mushrooms and remove the stems.
- Place mushrooms in a rimmed baking pan, coated with cooking spray or olive oil.
- When squash is ready,remove from oven and roast mushrooms until tender, about 20 minutes at the same temperature. Prepare squash and set aside. In large saute pan heat oil over medium-high heat.
- Add onions to pan and saute until translucent, about 3 to 4 minutes. Add tomatoes to the pan and continue sauteing for another 3 minutes, the juice from the tomatoes will produce a bit of a sauce.
- Add in spaghetti squash and toss to combine all ingredients. Salt and pepper to taste.
- Remove from heat and stir in baby spinach, when well combined, spoon spaghetti mixture onto mushroom caps, top with cheese and 1 tablespoon each of panck crumbs.
- Bake for 10 to 12 minutes or until cheese melts.
- Allow to cool slightly, serve and enjoy!
- Serving Size: 4
- Calories: 194
- Sugar: 7.1
- Sodium: 134.8
- Fat: 9.9
- Saturated Fat: 4
- Carbohydrates: 20.7
- Fiber: 4.4
- Protein: 9.1
- Cholesterol: 18.7
Shared with Domestic Superhero - Pinworthy Projects Link Party #47, The Best Blog Recipes Link Party, Dear Creatives - Inspiration Spotlight , Little Miss Celebration - Best of The Weekend, 3 Little Greenwoods - Shoe Me Saturday Link Party, Food Faith Fitness - Show Stopper Saturday Link Party#70, Belle of the Kitchen - Saturday Night Fever Link Party #65, Lou Lou Girls Fabulous Link Party #38, Cornertstone Confessions - Titus 2 Tuesday #135, Pint Sized Baker - Two Cup Tuesday #103, My NY Melrose Family Whimsy Wednesday Link Party 147
Anna @ Sunny Side Ups says
These Portabellas look absolutely delish! I would've never thought of stuffing them with spaghetti squash, and I am really looking forward to trying out your recipe! Yum! 🙂 Pinned!
Thanks, I hope you like it as much as I do.
Sam @ PancakeWarriors says
This sounds heavenly! Found you on Saturday Show Stopper - love this recipe 🙂 Can't wait to see more!
It is heavenly, Thanks
Your site is beautiful and I saw you use Young Living oils, I was introduced to them for the first time this past week and I'm thinking of giving them a try.
Ashley ~ 3 Little Greenwoods says
We love portobello mushrooms! Thanks so much for the new recipe! I can't wait to make it for my family.
I'm glad you like it. Thanks for hosting the link party.
Merry Christmas to you and your family!
Theresa @DearCreatives says
I can't wait to try this recipe! Thanks for sharing it at the party. Pinned.
I hope you and your family enjoy it as much as my family does.
Thanks so much, I really appreciate the feature.
Nicole Neverman says
Thank you so much for attending week 15 of #PureBlogLove and linking your fantastic blog post. I bet the spaghetti squash and mushrooms taste amazing together. I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!