Harvest Mushroon & Sage Spaghetti
Nutrition Facts | |
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Serving Size: 1/4 yield | |
Calories 189 | Calories from Fat 45 |
% Daily Value * | |
Total Fat 5g | 8% |
this table provides nutrition breakdown for fats | ||
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Saturated Fat 2g | 10% | |
Monounsaturated Fat 1g | ||
Polyunsaturated Fat 0g | ||
Trans Fat 0g |
nutrition data | |
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Cholesterol 64mg | 21% |
Sodium 711mg | 30% |
Potassium 535mg | 15% |
Total Carbohydrate 15g | 5% |
nutrition breakdown for carbohydrates | ||
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Dietary Fiber 3g | 12% | |
Sugars 5g |
protein nutritional details | |
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Protein 21g | 42% |
vitamins nutritional details | |||
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Vitamin A | 27% | Vitamin C | 93% |
Calcium | 23% | Iron | 11% |
daily values disclaimer |
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* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Prep Time
Prep Time: | 15 Minutes |
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Cook Time: | 30 Minutes |
Serves: | 4 |
Serving Size: | 1/4 yield |
Ingredients
Directions
- Brown chicken sausage over medium heat in a large pan, sprayed with nonstick cooking spray. Remove from pan, slice into medallions, and set aside.
- Add onions, garlic, and bell pepper to pan. Saute, scraping up any brown bits left by the sausage. Deglaze with ¼ cup chicken broth, or as needed.
- Add sage, black pepper, mushrooms, and kale. Saute until vegetables are cooked through.
- Whisk in lemon juice, fat-free cream cheese, and parmesan. Simmer until sauce thickens.
- Toss cooked spaghetti squash with sauce and serve with chicken sausage.
Additional Notes
**Tip:** We used pre-cooked chicken sausage that has 110 calories per large link. Be sure to buy a brand that is low in fat and carbs. Cook spaghetti squash in an Instant Pot! Pierce whole spaghetti squash with knife. Place steamer trivet inside Instant Pot and pour in 1 cup water. Place whole squash in Instant Pot and cook on high pressure for 15 minutes.