Pesto mushrooms on spaghetti squash

Pesto mushrooms on spaghetti squash (serves 1)

Ingredient Calories per serving
1 tbsp butter or oil 102
2 cloves garlic, finely diced 9
100g/4oz mushrooms, roughly chopped 21
200g/8oz (cooked weight) spaghetti squash 62
1 tbsp pesto 68

Total calories per serving: 260

Method: Cook the spaghetti squash until it is soft – either in a moderately hot oven for an hour or in the microwave for five minutes (pierce it in two or three places first using either method). Carefully cut the cooked squash in half, scoop out the seeds and scrape the flesh out of the outer shell. Keep it warm while you make the mushroom mixture.

Heat the butter or oil in a frying pan, then add the mushrooms and garlic and cook until the mushrooms are soft. Stir in the pesto, cook for a minute or two, then pile onto the warm spaghetti squash.