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.
Low Carb Creamy Tomato, Mushroom, and Spinach “Pasta”
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- 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
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.
Heat the olive oil over medium heat. Add the onion and sausage. Cook for 8-10 minutes until sausage is browned.
Add the garlic and mushrooms and cook for 3-4 minutes.
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.
Add the spinach and cook 3-4 minutes until wilted.
Stir in the spaghetti squash and fresh basil.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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