Fresh Spinach and Sun-Dried Tomato spaghetti squashSubmitted by netebee
Makes 8 servings
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This spaghetti squash uses fresh spinach, plum tomatoes, sun-dried tomatoes and a white sauce. Try it when you want a truly unique lasagna. Sourdough or French bread would be a great accompaniment
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Ingredients
| 24 |
ounce spaghetti squash |
| 1 |
tablespoons olive oil |
| 1 |
onion, chopped |
| 1 |
carrot, finely chopped |
| 1 |
stalk celery, finely chopped |
| 3/4 |
pound mushrooms, chopped |
| 4 |
cloves garlic, minced |
| 1/2 |
cup dry white wine |
| 28 |
ounce diced tomatoes with juice |
| 6 |
sun-dried tomatoes, chopped |
| 1 |
teaspoon dried thyme |
| 1 |
salt to taste |
| 1 |
ground black pepper to taste |
| 1/3 |
cup all-purpose flour |
| 1 1/2 |
cups whipping cream |
| 1 1/2 |
cups milk, skim |
| 1/4 |
teaspoon ground nutmeg |
| 1 |
pinch salt |
| 8 |
cups spinach, rinsed |
| 1 |
cup grated Parmesan cheese |
Directions
- Cook spaghetti squash
- Meanwhile, heat one half tablespoon of olive oil in a Dutch oven over medium heat. Add the chopped onion, celery, and carrots, stir and cook until onions have softened. Add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. Add wine and cook until most of the liquid has evaporated. Stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. Bring to a simmer, then reduce heat to low and simmer until thick. Season with salt and pepper.
- To make the white sauce, heat remaining oil in a heavy pan over low heat. Add flour, whisk constantly until the flour begins to turn a light brown. Remove pan from heat and whisk in cream. Season with nutmeg and a pinch of salt. Remove from heat and set aside.
- To assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. Arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. Sprinkle 2 tablespoons of the grated Parmesan cheese over the spinach and top with another layer of the noodles. Repeat 5 times.
- In a preheated 375 degree F (190 degrees C) oven bake for 40 minutes. Let stand for 10 to 15 minutes. Serve warm.
Categories
Main Dish, Vegetarian
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Serving Size 476.7g |
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Amount Per Serving |
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Total Carbohydrates 26.4g 9%
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| Vitamin A 115% |
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Vitamin C 63% |
| Calcium 29% |
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Iron 14% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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