Harvest Bow Ties

Name: Harvest Bow Ties
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

12 ingredients

3 steps

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

Directions

1

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. stockpot, cook pasta according to package directions. Drain; return to pot.
2

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

Add to pasta. Heat through, tossing to coat.