Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
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  • 1 star values: 0

This vegetable-based dish is so rich, you won't miss the carbs. And a fork becomes a magic wand when it scrapes the squash flesh and noodles practically tumble into the skillet. This hearty side dish makes a great accompaniment for roast chicken or pork chops.

EatingWell.com, February 2022

Gallery

Credit: Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis

Recipe Summary

active:
35 mins
total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place squash halves cut-side down in a microwave-safe dish; add water. Cover and microwave on High until the flesh is tender, 11 to 13 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet coated with cooking spray. Bake in a 400°F oven until tender, 40 to 50 minutes.)

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  • Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add mushrooms, Italian seasoning, salt and pepper; cook, stirring, until the vegetables are tender and starting to brown, 5 to 7 minutes. Add yogurt and cream; continue cooking and stirring until bubbling and slightly thickened, about 3 minutes. Remove from heat and stir in sun-dried tomatoes and Parmesan.

  • Using a fork, scrape the squash flesh from the shells into the skillet. Add parsley and stir to coat.

Nutrition Facts

generous 1/2 cup
169 calories; protein 5g; carbohydrates 14g; dietary fiber 3g; sugars 6g; fat 11g; saturated fat 5g; mono fat 5g; poly fat 1g; cholesterol 20mg; vitamin a iu 687IU; vitamin b3 niacin 3mg; vitamin c 17mg; vitamin d iu 12IU; vitamin e iu 1IU; folate 25mg; vitamin k 42mg; sodium 189mg; calcium 111mg; iron 1mg; magnesium 30mg; phosphorus 115mg; potassium 447mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 3mg.
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