Name: Harvest Bow Ties
Prep time: 25 min
Cook time: 25 min
Yield: 6
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Harvest Bow Ties

1. 1 small spaghetti squash (about 1-1/2 pounds) -

2. 12 ounces uncooked bow tie pasta (about 4-1/2 cups) -

3. 2 tablespoons olive oil -

4. 1 pound sliced fresh mushrooms -

5. 1 cup chopped sweet onion -

6. 2 garlic cloves, minced -

7. 1 can (14-1/2 ounces) diced tomatoes, undrained -

8. 6 ounces fresh baby spinach (about 8 cups) -

9. 3/4 teaspoon salt -

10. 1/2 teaspoon pepper -

11. 2 tablespoons butter -

12. 2 tablespoons sour cream -

How to cook deliciously - Harvest Bow Ties

1. Stage

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.

2. Stage

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.

3. Stage

Add to pasta. Heat through, tossing to coat.