Roasted Spaghetti Squash with Garlic, Broccoli, Beans, and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.5
  • Total Fat: 4.3 g
  • Cholesterol: 2.0 mg
  • Sodium: 91.2 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 8.1 g

View full nutritional breakdown of Roasted Spaghetti Squash with Garlic, Broccoli, Beans, and Tomatoes calories by ingredient
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Submitted by: MUSCLEMOM_2
Roasted Spaghetti Squash with Garlic, Broccoli, Beans, and Tomatoes

Number of Servings: 6

Ingredients

    1 5 pound spaghetti squash
    2 C broccoli florets
    1 Tbsp olive oil
    3 minced garlic cloves
    ground pepper, to taste
    1 can drained cannelini beans
    3 Tbsp parmesan cheese

Directions

Preheat oven to 400. Spray medium baking dish with nonstick spray. Cut the squash lengthwise and pierce with knife in several places. Place on a baking dish and cover with foil. Bake 1 hour and allow to sit 5 minutes. Drag a fork through the flesh pulling the strands apart. Transfer to a large bowl.

Steam broccoli in microwave for 2 minutes.

Heat oil in a large skillet on medium heat. Add garlic and cook 1 minute. Add tomatoes, beans and pepper; bring to a boil. Reduce the heat and simmer uncovered for 3-4 minutes.

Stir in squash and broccoli. Cook and toss frequently until heated through. Sprinkle with parmesan cheese.

Number of Servings: 6

Recipe submitted by SparkPeople user MUSCLEMOM_2.





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