Butternut squash pasta with tomato sauce and garlic mushrooms

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Butternut Squash Pasta with Tomato Sauce and Garlic Mushrooms[edit | edit source]

File:Butternut Squash Pasta with Tomato Sauce and Garlic Mushrooms.jpg
Butternut Squash Pasta with Tomato Sauce and Garlic Mushrooms

Butternut Squash Pasta with Tomato Sauce and Garlic Mushrooms is a delicious and healthy keto friendly recipe. This dish is packed with nutrients and is low in carbs, making it perfect for those following a ketogenic diet.

Ingredients[edit | edit source]

Instructions[edit | edit source]

  1. Preheat your oven to 400°F (200°C).
  2. Cut the butternut squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
  3. Place the squash halves cut-side down on a baking sheet and roast for about 40 minutes, or until the flesh is soft and easily pierced with a fork.
  4. While the squash is roasting, heat the remaining olive oil in a pan over medium heat. Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are golden brown.
  5. Heat the tomato sauce in a separate pan over medium heat. Season with salt and pepper to taste.
  6. Once the squash is done, let it cool for a few minutes. Then, use a fork to scrape the flesh into spaghetti-like strands.
  7. Combine the squash strands, tomato sauce, and sautéed mushrooms in a large bowl. Toss until the squash is well coated with the sauce.
  8. Serve the pasta in bowls, garnished with fresh basil.

Time[edit | edit source]

  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Total time: 55 minutes

Nutritional Information[edit | edit source]

  • Calories: 250
  • Fat: 10g
  • Carbohydrates: 20g (Net: 15g)
  • Protein: 5g


Recipes (external)[edit source]

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