Ingredients
1 small spaghetti squash (about 1-1/2 pounds)12 ounces uncooked bow tie pasta (about 4-1/2 cups)2 tablespoons olive oil1 pound sliced fresh mushrooms1 cup chopped sweet onion2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, undrained6 ounces fresh baby spinach (about 8 cups)3/4 teaspoon salt1/2 teaspoon pepper2 tablespoons butter2 tablespoons sour cream
Preparation
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.
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.
Add to pasta. Heat through, tossing to coat.
