YOUR SOLIN GENERATED RECIPE
Creamy Mushroom Ragu over Roasted Spaghetti Squash
A comforting bowl of creamy mushroom ragu served over tender roasted spaghetti squash, accented with white beans and a dollop of tangy Greek yogurt, topped with sliced grilled chicken breast for an added protein punch. This dish harmonizes earthy flavors with a smooth, rich sauce that’s both satisfying and nutrient-dense.
INGREDIENTS
1 cup roasted Spaghetti Squash (155g)
150g White Mushrooms
1 small Onion (70g)
3 Garlic Cloves
1 tbsp Tomato Paste
1/2 cup Cannellini Beans (125g)
1/4 cup Nonfat Plain Greek Yogurt (60g)
1 tbsp Olive Oil
3 ounces Grilled Chicken Breast (85g)
PREPARATION
Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise, remove seeds, drizzle with a little olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 35-40 minutes until tender.
Meanwhile, dice the small onion and mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant.
Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
Stir in the tomato paste and cook for an additional 1-2 minutes to enhance its flavor.
Mix in the cannellini beans and allow the flavors to meld, reducing heat to a simmer.
Remove the skillet from heat and gently stir in the nonfat Greek yogurt to create a creamy texture. Adjust salt and pepper to taste.
Thinly slice the grilled chicken breast and incorporate it into the ragu, or serve it on top for extra protein.
Using a fork, gently scrape out the strands from the roasted spaghetti squash to form 'noodles' and plate as a base.
Top the squash with the creamy mushroom ragu and sliced grilled chicken, then serve warm.