HARVEST BOW TIES

Harvest Bow Ties image

Spaghetti squash and bow ties make this meatless dish hearty and filling. Add a can of black beans if you'd like more protein, and switch up the tomatoes for variety. Try using Italian diced tomatoes or diced tomatoes with mild green chiles. -Anne Lynch, Beacon, New York

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 small spaghetti squash (about 1-1/2 pounds)
12 ounces uncooked bow tie pasta (about 4-1/2 cups)
2 tablespoons olive oil
1 pound sliced fresh mushrooms
1 cup chopped sweet onion
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
6 ounces fresh baby spinach (about 8 cups)
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons sour cream

Steps:

Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, 9-11 minutes. Cool slightly. Meanwhile, in a 6-qt. Dutch oven or stockpot, cook pasta according to package directions. Drain; return to pot., In a large skillet, heat oil over medium-high heat; saute mushrooms and onion until tender. Add garlic; cook and stir 1 minute. Separate strands of squash with a fork; add to skillet. Stir in tomatoes, spinach, salt and pepper; cook until spinach is wilted, stirring occasionally. Stir in butter and sour cream until blended., Add to pasta. Heat through, tossing to coat.

Nutrition Facts : Calories 279 calories, Fat 9g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 364mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.