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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.4
  • Total Fat: 11.4 g
  • Cholesterol: 9.9 mg
  • Sodium: 561.7 mg
  • Total Carbs: 19.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Veggie Pasta (DD) calories by ingredient
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Veggie Pasta (DD)

Submitted by: DONNAFORJESUS

Introduction

really good vegetable dish really good vegetable dish
Number of Servings: 4

Ingredients

    2 pounds spaghetti squash, halved lengthwise and seeded
    2 TBSP extra virgin olive oil
    1 red onion, diced
    1 zucchini, diced
    1 yellow squash, diced
    3 fresh tomatoes, diced
    1 clove garlic, minced
    1/2 red pepper, diced (or yellow or orange)
    1/4 tsp salt
    1/4 tsp ground black pepper
    1/2 cup freshly grated parmesan cheese

    Note: other vegetables can be added if preferred.

Tips

Microwave can be used to cook squash faster - place in a glass baking dish - add 1/4 cup water and cover with plastic wrap. Microware on high 10 minutes until tender.


Directions

Place spagetti squash in oven and bake until done - 30-40 minutes (* see shortcut below to bake squash.)
Meanwhile, heat oil in a large skillet - add onion and cook until golden - 3 minutes.
Add zucchini and yellow squash - cook 4 minutes.
Add the tomatoes, garlic, and red pepper - reduce heat and let simmer 10 more minutes. Using a fork, scrape the spaghetti squash strands into a bowl. Toss with the remaining TBSP of olive oil. Spoon the spaghetti squash into the center of 4 pasta bowls. Pour the vegetable mixture over the top. Season to taste with salt/pepper. Garnish with low-fat Parmesan cheese as desired.

Serving Size: divide into 4 equal servings

Number of Servings: 4

Recipe submitted by SparkPeople user DONNAFORJESUS.






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