Spaghetti-Squash Tetrazzini

READY IN: 40mins




  • Use a sharp knife to make small slits all over the surface of a 1.5 kilo spaghetti squash. Place in a glass pie plate and micrwave on high, turning squash over halfway through, until tender, 12 to 15 minutes. Slice in half lengthwise. Let stand 10 minutes. Scoop out and discard seeds. Use tines of a fork to scrape out squash strands (about 4 cups). Reserve.
  • Preheat oven to 450°F Heat a large, non-stick frying pan over medium. Add 1 T olive oil, 2 minced garlic cloves, and a 227-g pkg sliced cremini mushrooms. Cook, stirring often, until mushrooms soften, about 4 minutes. Add 2T all-purpose flour, 1 tsp dried basil, 1/4 tsp salt, 1/8 tsp nutmeg, and 1/2 c white wine. Season with fresh pepper. Cook, stirring often, 1 minute. Stir in 1 cup milk. Cook until sauce thickens, 2 to 3 minutes. Remove from heat, then stir in 1 cup part-skim mozzarella cheese and reserved squash strands.
  • Scoop squash mixture into 4 individual oven-safe dishes or a greased 8x8 baking dish. Smooth tops. Top with 2 thinly sliced plum tomatoes. Sprinkle with 1/2 c grated parmesan. Bake until bubbly, 10-15 minutes.