Vegetarian

Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts is for Dinner.

Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts takes 15 minutes to prepare.

Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts takes 70 minutes to cook.

Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts makes 2 servings.

The ingredients for Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts are:

1 medium spaghetti squash (yields approx 2.5 cups)
1 C part skim ricotta cheese
1.5 C dried shiitake mushrooms
2 T pine nuts
1 T extra virgin olive oil
salt and pepper
parmesan cheese

Here is how you make Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts:

Slice spaghetti squash in half, spray lightly with olive oil and place face-down on a cooking sheet. Bake at 400 degrees for 45 mins to one hour.Remove spaghetti squash strands and place aside in a bowl. Strain off excess water in a cheesecloth or with paper towels.Soak dried shiitake mushrooms in hot water until they have constituted. Place them in a saute pan with the pine nuts and spray with olive oil. Saute until pine nuts brown. Add the spaghetti squash to the pan and add the 1 tablespoon olive oil. Salt and pepper to taste. At the very end, add the ricotta and cook until warmed through. Alternatively, you can warm up the ricotta separately and serve on top in a mound.Serving Size: 2 servingsNumber of Servings: 2Recipe submitted by SparkPeople user SSAPIENZA.

The nutritional information for Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 454.7

• Total Fat: 26.9 g
• Cholesterol: 50.6 mg
• Sodium: 323.1 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 5.3 g
• Protein: 23.2 g

The dietary needs meet for Spaghetti Squash with Ricotta, Mushrooms and Pine Nuts is Vegetarian