When Saucy Mama asked me to create a recipe using their delicious flavored mustard, the first thing I thought of was spaghetti squash. I know, squash and mustard aren't usually a usual combination. Well, Saucy Mama Tarragon Lemon Mustard isn't your usual mustard.
Saucy Mama was kind enough to send me a bunch of delicious flavors to try. I've made a delicious dipping sauce for chicken tenders with the Garlic Mustard. I made a fantastic chicken salad using the Chipotle Mustard. But this spaghetti squash creation is my favorite.
This is everything I could possibly want in a meal. It is gluten free, vegetarian, low calorie, low carb and healthy. Oh, did I mention that it tasted fantastic? The Tarragon Lemon Mustard made a scrumptious sauce that paired beautifully with the squash and the other vegetables.
I made a version later in the week without the beans but I think I prefer the beans. It makes more of a complete meal and was very filling!
I made this for the Skinny Mama Mustard Contest. Saucy Mama is letting me giveaway 3 bottles of mustard plus they are having a contest for the best recipe. Details about the giveaway are here. Here is a link to see all the other recipes submitted.
Spaghetti Squash Vegetable Gratin with Tarragon Lemon Mustard Sauce
1 large spaghetti squash
1 large onion, chopped
1 tbsp. oil
2 zucchini, sliced and halved
3 oz. fresh spinach, rough chopped
1 can black beans, rinsed and drained
Salt and pepper
1/3 cup sour cream, light, softened
4 oz. cream cheese, light
1/2 cup parmesan cheese, shredded
3 tbsp. Saucy Mama Tarragon Lemon Mustard
2 large eggs, lightly beaten
4 oz. mozzarella cheese, shredded
Cook spaghetti squash. I put mine whole in the microwave for about 6 minutes. Remove and cut in half when you're able to handle it. Place back in microwave on a plate, cut side up, with a splash of water on the plate. Cook several more minutes until softened. Using a fork, scrape the insides out into a large bowl.
Heat oil in large skillet and saute onion for 4 - 5 minutes until softened. Add chopped zucchini, spinach and black beans and cook for a few minutes. Add salt and pepper, stir and remove from heat.
Combine cream cheese, sour cream, parmesan cheese, Saucy Mama mustard and eggs in a medium bowl and stir to combine. Add sauce to spaghetti squash. Add vegetable/bean mixture to spaghetti squash and combine thoroughly.
Pour mixture into a 9 x 13 in. pan that has been sprayed with cooking spray. Top with shredded mozzarella cheese. Place in 350 degree oven for about 40 minutes until bubbly.
Total calories = 1790 calories
Calories per serving 223.7
Total Fat 9.9 g
Saturated Fat 4.9 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.1 g
Cholesterol 67.4 mg
Sodium 308.3 mg
Potassium 424.6 mg
Total Carbohydrate 19.7 g
Dietary Fiber 5.1 g
Sugars 4.4 g
Protein 13.1 g
Gluten Free Homemaker's Gluten Free Wednesdays