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

By Kristen Mccaffrey May 18, 2015

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source: slenderkitchen.com

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347

Calories

22g

Carbs

16g

Fat

28g

Protein

Weight Watchers^® SmartPoints™

(10 PointsPlus^®)

Recipes Content

Recipe

350 Calories, Freezer Friendly, Make Ahead, Pasta, Quick and Easy, Vegetable

Dinner

Gluten Free, Low Carb, Weight Watchers^®

Rating: 5 - 2 comments

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

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

Prep Time:

5 min

Cook Time:

25 min

Total Time:

30 MINUTES

Ingredients

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

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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

Polyunsaturated Fat 0g

Cholesterol 98mg

32%

Sodium 1 110mg

48%

Total Carbohydrate 22g

Dietary Fiber 5g

18%

Sugars 9g

Protein 28g

Directions

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. Brown the sausage until no longer pink. Add the onion and cook for 3-4 minutes until becoming translucent.
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.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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Comments

By Alice Anderson

on February 1, 2017 - 10:27

Rate this Recipe:

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!