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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 191.8
  • Total Fat: 11.2 g
  • Cholesterol: 15.0 mg
  • Sodium: 328.9 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.7 g

View full nutritional breakdown of Cheesy Spaghetti Squash with Tomatoes calories by ingredient
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Cheesy Spaghetti Squash with Tomatoes

Submitted by: CHRISTYFG

Introduction

This is a very simple, tasty dish. Tho I don't have mushrooms in this version as my DH won't eat them, they are a fantastic addition! Serving it in the half shell gives a nice presentation.

It can easily be make lower cal by omitting the margarine and using a low fat cheese - or less of it! This is the version perferred by my DH.. so, here it is! I hope you enjoy it as much as we do.
This is a very simple, tasty dish. Tho I don't have mushrooms in this version as my DH won't eat them, they are a fantastic addition! Serving it in the half shell gives a nice presentation.

It can easily be make lower cal by omitting the margarine and using a low fat cheese - or less of it! This is the version perferred by my DH.. so, here it is! I hope you enjoy it as much as we do.

Number of Servings: 2

Ingredients

    1 small spaghetti squash (2 1/2 Cups, cooked)
    1/2 C Tomato, chopped
    1 Tbsp Green onion, finely chopped
    1/2 C 2% Mexican Blend Cheese
    1/2 Tbsp Canola Harvest Margarine (or your own favorite)

    Minced garlic, to taste (I like about 1/2 tsp)
    Salt & Pepper, to taste (salt is always optional!)

Directions

1. Slice squash in half lengthwise, screap out seeds and bake in shallow baking dish with 1/4 inch water, cut side down. About 45 mins @ 350F or until skin is tender when pierced with a fork. Cool then removed strands of squash with two forks adding margarine. Sprinkle lightly with salt & pepper.

1b. An alternative way to bake the squash is to cut as above but place cut side UP in the baking dish with water. Dab the margarine over the edges and inside the cleaned out squash, then sprinkle lightly with salt & pepper & bake. This gives the squash a more "crusty" baked texture & taste which is actually quite nice.

2. While squash is cooking, mix remaining ingredients except cheese, and sauté lightly.

3. Lay mixture on top of warm squash, add cheese just prior to serving.

This recipe makes 2 servings, approx 1 1/2 Cups each.



Number of Servings: 2

Recipe submitted by SparkPeople user CHRISTYFG.






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