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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 167.8
  • Total Fat: 8.2 g
  • Cholesterol: 0.8 mg
  • Sodium: 400.9 mg
  • Total Carbs: 22.3 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.5 g

View full nutritional breakdown of Spaghetti Squash w/ Tomato Vegetable Sauce calories by ingredient
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Spaghetti Squash w/ Tomato Vegetable Sauce

Submitted by: ALGRAZIS

Introduction

Easy dinner, based on combining several recipes found on SparkPeople site. Easy dinner, based on combining several recipes found on SparkPeople site.
Number of Servings: 6

Ingredients

    1 spaghetti squash (Approx 2.5 Lbs), cooked by your favorite method and separated into strands
    2 T olive oil
    3-6 cloves garlic, minced
    1 lg. yellow onion, diced
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    .5 can (14 oz.) crushed tomatoes
    1 cup Cherry Tomatoes, halved.
    1 tsp. basil
    1/2 tsp. oregano
    1/2 tsp. crushed red pepper - (optional)
    1 C grated mozzarella cheese

Directions

Cut squash lengthwise and remove seeds.
Bake: place cut side down in a baking dish with 1/4 inch of water at 350* for 45 minutes.

While squash is baking, prepare vegetables.
Heat Olive Oil in large skillet.
Add Garlic, Onion and Peppers, saute over medium heat for about 5 minutes.
Add crushed tomatoes, cherry tomatoes, Oregano and Crushed Red Pepper. Simmer for about 5 minutes.
Add Olives and Basil, cook for another 5 minutes.

Scrape out squash from shell with a fork, place into as large serving bowl. Spoon sauce over the spaghetti squash and sprinkle the Mozzarella cheese over the dish. Serve.



Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user ALGRAZIS.






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