SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 81.5
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.0 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.9 g

View full nutritional breakdown of Joanie's Spaghetti Squash Saute` calories by ingredient
Report Inappropriate Recipe

Joanie's Spaghetti Squash Saute`

Submitted by: JKSCHONFELD

Introduction

This is great as a meatless meal or as a side dish. I add a few extra hot banana peppers to kick it up a bit. You can reduce or omit them totally if you don't like spicy food. This is great as a meatless meal or as a side dish. I add a few extra hot banana peppers to kick it up a bit. You can reduce or omit them totally if you don't like spicy food.
Number of Servings: 10

Ingredients

    Ingredients:
    Spaghetti Squash, 8 cup (remove)
    *Bok Choy, raw-shreaded, 4 cup (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    Banana Peppers, 2 small (4" long) (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Garlic, 4 cloves (remove)
    Red Ripe Tomatoes, 3 tomato (remove)
    Zucchini, 4 cup, sliced (remove)
    Olive Oil, 1 tbsp (remove

Directions

Cut the spaghettie squash in half. Remove the seed. Spray with non stick cooking spray. Flip cut side down on a jelly roll pan. Bake 30 to 40 min. or til' tender. Let cool a bit . Using a fork, remove the pulp. It will resemble spaghetti strands. Meanwhile, chop all the veggies & saute in the olive oil til' tender. Add the spaghetti squash last. Toss & continue to cook til' warmed through. You can sprinkle this with reduced-fat parmesan cheese. Remember this will add extra nutrition values.

Number of Servings: 10

Recipe submitted by SparkPeople user JKSCHONFELD.






Great Stories from around the Web


Rate This Recipe