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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 148.0
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 41.1 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Spaghetti Squash tossed with garden vegetables calories by ingredient
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Spaghetti Squash tossed with garden vegetables

Submitted by: SKILILY34

Introduction

This is quite delicious, we eat it as a main course and will definitely be planting spaghetti squash in the garden next year! This is quite delicious, we eat it as a main course and will definitely be planting spaghetti squash in the garden next year!
Number of Servings: 2

Ingredients

    1 Spaghetti Squash
    2 tsp Olive oil
    5 tsp Garlic
    1 large Onion
    About four medium tomatoes
    About a cup of green beans
    20 ish leaves of fresh basil

Directions

Cut squah in half, scrape out seeds and turn upside down in a baking dish with 1 1/2 cups of water. Put in oven at 350 for 30 mins.

Heat olive oil in pan, add salt and pepper, then add chopped onion. When onion has started to soften, add garlic.

While onion and garlic are cooking, chop tomatoes. Also cut the beans into inch long pieces and boil water to cook them.

When the squash is done, poke with a fork to make sure flesh is soft, then remove from oven. Let sit for a while, until it is cool enough to handle.

When squash is out of oven, add beans to boiling water and tomatoes to onions and garlic. Cook beans for 7 minutes and let tomatoes heat through.

Scrape squash from skin into bowl and add chopped basil leaves, add tomato mixture and beans, stir and serve hot.

Number of Servings: 2

Recipe submitted by SparkPeople user SKILILY34.






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