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

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347
Calories 
22g
Carbs 
16g
Fat 
28g
Protein 
8
Weight Watchers® SmartPoints™
(10 PointsPlus®)

Recipes Content

Recipe

Flavor filled turkey sausage, diced Italian tomatoes, spinach, and mushrooms all come together in a creamy sauce and make this dish really sing.  Luckily most of the hard work is done for you since the sausage packs in so much flavor on it's own.  Then a simple creamy sauce is built using cream cheese and Parmesan and in under 30 minutes you have a delicious, veggie packed, low carb pasta dish. 

Prep Time

Low Carb Creamy Tomato, Mushroom, Sausage, and Spinach Pasta

20
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1 U spaghetti squash
  • 1 lb. ground lean turkey sausage
  • 2 tsp. olive oil
  • 1 cup onion, diced
  • 2 U garlic cloves, minced
  • 1 cup mushrooms, sliced
  • 14 oz. can diced Italian tomatoes
  • 2 tbsp. tomato paste
  • 1/8 tsp. red pepper flakes
  • 2 oz. light cream cheese
  • 1/4 cup grated Parmesan
  • 4 cups fresh baby spinach
  • 1/4 cup basil

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 347
Calories from Fat 148
% Daily Value *
Total Fat 16g
25%
Saturated Fat 5g
26%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 98mg
32%
Sodium 1 110mg
48%
Total Carbohydrate 22g
8%
Dietary Fiber 5g
18%
Sugars 9g
Protein 28g

Directions

  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. Brown the sausage until no longer pink. Add the onion and cook for 3-4 minutes until becoming translucent.
  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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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Alice Anderson's picture
    5

    Average: 5 (1 vote)

    3002
    If I didn't have the squash, I'd probably specialize 3 or 4 zucchini. I added a chopped up zucchini and a half bag of spinach besides the squash. Yum!
    0
    out of 0 people found this review useful
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