Side Dish

Mushroom, cheese, spaghetti squash risotto is for Side Dish.

Mushroom, cheese, spaghetti squash risotto takes 20 minutes to prepare.

Mushroom, cheese, spaghetti squash risotto takes 30 minutes to cook.

Mushroom, cheese, spaghetti squash risotto makes 4 servings.

The ingredients for Mushroom, cheese, spaghetti squash risotto are:

4 cup Spaghetti Squash
7 oz BelGioioso Cheese - Mozarella Fresh Pearls
2 clove Garlic
.5 cup, chopped Onions, raw
2 cup, pieces or slices Mushrooms, fresh
2 serving Chicken Boullion, Wyler's, granules 1 tsp (by JAVAKING01)
3 tbsp Parsley
1 tsp Thyme, fresh
28 grams Parmesan Cheese, shredded
.5 oz Romano Cheese

Here is how you make Mushroom, cheese, spaghetti squash risotto:

Half spaghetti squash and microwave face down in backing dish x 10 minutes.Saute all ingredients except parsley and cheese while cooking squash.Scoop squash and mix with mushroom mixture, add mozarella, parsley and mix well, warm until cheese is melted. Sprinkle with Parmesan and Romano, broil briefly until brown. Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LOFBOX1026.

The nutritional information for Mushroom, cheese, spaghetti squash risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.4

• Total Fat: 12.2 g
• Cholesterol: 43.7 mg
• Sodium: 736.8 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 3.1 g
• Protein: 15.1 g

The dietary needs meet for Mushroom, cheese, spaghetti squash risotto is Low Carb