Roasted Mushrooms With Spaghetti Squash And Orzo Recipe

Posted by
Rate It!
Roasted Mushrooms With Spaghetti Squash And Orzo
Add your photo!
Ingredients
12
Count
Nutrition
152
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 450 (F).
  2. Cut spaghetti squash in half lengthwise and scoop out seeds.
  3. Drizzle the inside of each half with 1 tablespoon of olive oil and place cut side down on foil covered sheet pan.
  4. Roast spaghetti squash 450 for 30 minutes.
  5. If using dried mushrooms: while the squash is roasting, rehydrate the mushrooms in water or chicken stock (enough to cover) on medium-low heat on the stove, about 20-25 minutes. Drain the mushrooms (save the stock!) and spread over a foil-lined sheet pan.
  6. If using fresh mushrooms, slice them thickly or quarter them and spread over a foil-lined sheet pan.
  7. Separate the cloves of the head of garlic. Small all of the cloves (remove the skins when you smash) and scatter the smashed cloves around the mushrooms on the sheet pan.
  8. Drizzle mushrooms with the 1/3 cup olive oil and sprinkle with salt, pepper, sage, thyme & oregano.
  9. After the squash has roasted for the first 30 minutes - lower the oven temperature to 425 (F) add put the mushrooms into the oven with the squash and roast for 25 minutes.
  10. While these items are in the oven, prepare the orzo in boiling salted water until al dente.
  11. Drain the pasta, return to the pot and immediately add the 4 tblspns of butter and sprinkle about 1/4 tspn each of the dried thyme & oregano to the pasta -stir well to incorporate.
  12. Remove the squash and mushrooms from the oven.
  13. Using an oven mitt, hold a squash half and scrape a fork across the flesh - it will separate into spaghetti like strands. Pull all of the spaghetti squash out of the rind and add the squash to the pasta, drizzle with the 4 tblspns of garlic olive oil and stir to incorporate.
  14. Add the roasted mushrooms to the pasta & squash and mix everything together.
  15. Add the feta cheese and toss gently to incorporate.
  16. Serve!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 151.84 Kcal (636 kJ)
Calories from fat 126.82 Kcal
% Daily Value*
Total Fat 14.09g 22%
Cholesterol 45.58mg 15%
Sodium 321.36mg 13%
Potassium 40.03mg 1%
Total Carbs 2.48g 1%
Sugars 1.64g 7%
Dietary Fiber 0.35g 1%
Protein 4.36g 9%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 0.3mg 2%
Calcium 146.8mg 15%
Amount Per 100 g
Calories 233.54 Kcal (978 kJ)
Calories from fat 195.05 Kcal
% Daily Value*
Total Fat 21.67g 22%
Cholesterol 70.11mg 15%
Sodium 494.27mg 13%
Potassium 61.57mg 1%
Total Carbs 3.81g 1%
Sugars 2.53g 7%
Dietary Fiber 0.53g 1%
Protein 6.71g 9%
Vitamin C 0.8mg 1%
Vitamin A 0.1mg 3%
Iron 0.5mg 2%
Calcium 225.8mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top