Vegetarian

Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch is for Dinner.

Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch takes 15 minutes to prepare.

Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch takes 30 minutes to cook.

Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch makes 1 servings.

The ingredients for Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch are:

1 portobello mushroom, about 4.5" in diameter
(5 oz/140 g)
1 tsp thyme, dried
2 tbsp basil, dried
2 tbsp balsamic vinegar
3 tsp lemon juice
1 clove garlic, grated
3 tbsp onion, grated with juices
cooking spray
1 c spinach, fresh, baby, pre-washed
1 c cooked spaghetti squash noodles* from Base Recipes
1 c Base Tomato Sauce*
1 c spinach, fresh, baby, pre-washed
1 c strawberries, halved
2 tbsp balsamic vinegar
1/2 tsp Stevia
1/2 c cottage cheese, nonfat

Here is how you make Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch:

Measure out spaghetti squash noodles* and tomato sauce* and set aside. Pre-heat the oven to 400 degrees F. Place a rack in the centre of the oven. To prepare the mushroom, cut out the stem with a sharp paring knife. Chop the mushroom stem finely, then set aside for the filling. Remove the soft brown gills by running a spoon around the base of the mushroom. Discard. Line a baking tray with foil, shiny side down. Spray the mushroom on both sides with cooking spray then place stem side down on the tray and bake for 15 minutes. In the meantime, heat a small non-stick pan with a lid to med-high. Coat lightly with cooking spray. Add the thyme and basil and stir until the herbs become aromatic. Add the grated onion with its juices, the chopped mushroom stem, the lemon juice and the balsamic vinegar. Bring to a simmer. Add the spinach, cover, and cook just until the spinach wilts, about 2 minutes. Chop the spinach finely without losing any of the juices.When the mushroom has baked for 15 minutes, turn, add the spinach mixture in the cavity of the mushroom and bake for another 15-20 minutes, to taste. Place the mushroom in a bowl and pour all accumulated juices over the mushroom. Set aside to rest and absorb juices.Mix the cottage cheese, balsamic vinegar, and stevia in a small blender or with in immersion blender. Place the spinach and strawberries on a salad plate, then pour the cottage cheese dressing on top. Heat the Base Tomato Sauce*, add the spaghetti squash "noodles"* to the tomato sauce and heat through. In the meantime, slice the mushroom, place on the serving plate and add the filling and any remaining juices. Add the heated spaghetti squash noodles and tomato sauce to the serving plate, and serve immediately with the salad on the side.Serving Size:?1 adult serving

The nutritional information for Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 355.6

• Total Fat: 1.7 g
• Cholesterol: 10.0 mg
• Sodium: 436.1 mg
• Total Carbs: 62.7 g
• Dietary Fiber: 5.7 g
• Protein: 27.6 g

The dietary needs meet for Portobello Mushroom with Spaghetti Squash* Noodles, Tomato Sauce* and and Spinach-Strawberry Salad /Moderate Carb Dinner or Lunch is Low Carb