Low Carb Creamy Tomato, Mushroom, and Spinach “Pasta” - Slender Kitchen

Low Carb Creamy Tomato, Mushroom, and Spinach “Pasta”

Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content


Just because it's summer doesn't mean I am ready to completely abandon my favorite pasta. Although during summer months, you will almost always find me substituting spaghetti squash or zucchini noodles to keep things light, fresh, and bathing suit friendly.

Today's dish is a classic and delicious combination of Italian sausage, tomatoes, mushrooms, and spinach. Everything comes together with a creamy sauce made from low fat cream cheese paired with some Parmesan and fresh basil. It’s an easy dinner that takes under 30 minutes and is packed with flavor.

Prep Time

Low Carb Creamy Tomato, Mushroom, and Spinach “Pasta”

Prep Time: 
Cook Time: 
Total Time: 


  • 1 U large spaghetti squash
  • 3/4 lb. ground lean turkey sausage
  • 2 tsp. olive oil
  • 1 cup onion, diced
  • 2 U garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 14 oz. canned diced Italian tomatoes
  • 2 tbsp. tomato paste
  • 1 U Pinch red pepper flakes
  • 2 oz. light cream cheese
  • 1/4 cup Parmesan
  • 4 cups baby spinach
  • 1/4 cup basil

Nutritional Facts

Serving Size: 
1.5 to 2 cups
Amount Per Serving
Calories 303
Calories from Fat 127
% Daily Value *
Total Fat 14g
Saturated Fat 5g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 76mg
Sodium 942mg
Total Carbohydrate 22g
Dietary Fiber 5g
Sugars 9g
Protein 23g


  1. Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Season with salt and black pepper. Bake for about 1 hour on a baking sheet with the cut side down. 
To microwave cut the squash in half lengthwise, scoop out seeds. Place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft. Scrape out all the flesh.
  2. Heat the olive oil over medium heat. Add the onion and sausage. Cook for 8-10 minutes until sausage is browned.
  3. Add the garlic and mushrooms and cook for 3-4 minutes.
  4. Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add water/broth as needed to thin out the sauce.
  5. Add the spinach and cook 3-4 minutes until wilted.
  6. Stir in the spaghetti squash and fresh basil.
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Low Carb Creamy Tomato, Mushroom, and Spinach “Pasta”
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Christine Catone's picture

    Average: 5 (1 vote)

    Converted the Hubs to a polenta lover with this one!! Fresh made polenta was the secret (he was not a fan of the tube variety). This was weeknight fast and simple, reheated for lunch and flavor packed - all winners at Catone Cottage! WE loved this one PS... not a spinach lover so substituted kale with excellent results :)
    out of 1 people found this review useful
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