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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 89.3
  • Total Fat: 4.1 g
  • Cholesterol: 1.3 mg
  • Sodium: 59.9 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Spaghetti Squash Italian calories by ingredient
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Spaghetti Squash Italian

Submitted by: PIXIEMOMMA

Introduction

Filling flavorful side dish or main meal. I live alone so it is a 3 serving dish. Filling flavorful side dish or main meal. I live alone so it is a 3 serving dish.
Number of Servings: 3

Ingredients

    1/2 of a medium spaghetti squash (12 oz cooked and shreaded)
    1 large Roma tomato seeded and diced (5oz)
    4 oz portabella mushrooms slices
    1 sm shallot finely diced
    1 sm garlic clove or 1 tsp of jarred garlic
    1 Tbsp fresh basil
    2 tsp olive oil
    1 Tbsp grated parmesan cheese

Tips

oregano could be used or Italian seasoning. Any mushroom would work as well. It goes well with Chicken or Fish


Directions

Cut squash in half scoop out seed. Roast in 350 oven upside down with about 2 inches of water for 35 minutes until soft knife tender. while squash is baking, heat oil in saute pan add garlic, mushrooms and shallots stir often until mushrooms and shallots soften. Add tomatoes and stir until heated toss basil in and turn heat off
Take squash out of oven allow to cool a few minutes so you can handle. Use a fork to shred into spaghetti strands. Toss in saute pan with other ingredients. Serve with 1 teaspoon of Parmesan on each serving.
Servings are 1 cup

Serving Size: makes 3 1-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user PIXIEMOMMA.






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