Spaghetti Squash with Sautéed Spinach recipes

Spaghetti Squash with Sautéed Spinach recipes
11 Ingredients
  • 1 (3- to 3 1/2-pound) spaghetti squash
  • 2 tablespoons butter, cut into pieces
  • 1 teaspoon salt, divided
  • 2 tablespoons extra virgin olive oil
  • 1 (8-ounce) package mixed wild mushrooms, sliced
  • 2 large garlic cloves, minced or sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white wine
  • 1 (12-ounce) container baby spinach
  • 1/4 cup (1 ounce) shaved Parmesan cheese
Nutrition
155
8% daily value
7 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

15% 9

Saturated

17% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

5% 15

Carbs (net)

- 11

Fiber

18% 5

Sugars

- 5

Sugars, added

- 0

Protein

9% 4

Cholesterol

4% 11

Sodium

19% 456

Calcium

14% 140

Magnesium

15% 64

Potassium

13% 613

Iron

17% 3

Zinc

8% 1

Phosphorus

13% 93

Vitamin A

30% 274

Vitamin C

19% 17

Thiamin (B1)

9% 0

Riboflavin (B2)

16% 0

Niacin (B3)

20% 3

Vitamin B6

22% 0

Folate equivalent (total)

28% 113

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

12% 2

Vitamin E

12% 2

Vitamin K

199% 239
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