Curried Spaghetti Squash with Mushrooms and Feta

Ah, Spaghetti Squash. The current superstar of the craze for no-carb, pro-squash maddness, this little (actually, quite big) squash has been making the rounds in recipes for years. I remember discovering it two years ago when I had my first blog, and having no idea what to think of it. On the one hand, I'm a huge fan of foods that get people to try new things and to rethink what they are eating. On the other hand, anything that is touted as a "cure" for anything or a "superfood" (yeah, guys, those don't exist as far as scientific R.D. data is concerned-- sorry!) makes me cautious. Is Spaghetti Squash the answer to all your problems? No. Should you still try it, and enjoy the slightly sweet nuttiness and smooth texture that it provides? Yes.

Spaghetti Squash recipes featured on this blog are not encouraging a low-carb or no-carb lifestyle. Carbohydrates are necessary for things like, oh, breathing and oxygen use. So having an intake of carbs every day is important and smart. But I do like to use Spaghetti Squash because it adds subtle undertones of walnut into any dish and acts very well as a canvas to paint other flavors on. This recipe is one of my favorites, actually, because it brings in mushrooms (which I adore) and green curry paste. If you've never had GCP before, it has citrus notes and a slight spice that pairs wonderfully with the sweetness of spaghetti squash. (I'm also a feta addict, so adding that in here was a no-brainer for me.)

This can honestly be a main or a side. It has a low calorie count, which makes me want to put it as a side, but it is also a substantial amount of food. I would say that if you serve it as a main, add some grilled vegetables on the side and maybe a protein of some sort on top (tofu, tempeh, etc). As a side, it is good to go!

Curried Spaghetti Squash with Mushrooms and Feta

Serves 4 

Ingredients:

• 4c. sliced white button mushrooms
• 2tsp extra virgin olive oil
• 4c. cooked "forked" spaghetti squash
• 3/4 to 1tbl green curry paste (depends on how strong you want it-- I always use 1tbl)
• 1/4c. water
• 1/2c. reduced fat crumbled feta cheese

Instructions:

1. Coat a medium pan with oil, and heat over medium-low heat. Add in the mushrooms and saute until tender, about 5 minutes. Remove from heat and set aside.
2. Combine the green curry paste and water, mixing until a smooth and relatively thin sauce forms. Pour the sauce over the spaghetti squash, tossing to coat.
3. Place 1c. of the spaghetti squash into each of four bowls; top each with 1/4 of the mushrooms and 2tbl feta.

Nutrition Information:
Sodium: 370mg
Total Fat: 5g
      Saturated: 2g
      Trans: 0g
Sugar: 6g
Protein: 8g
Calories: 119