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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.8
  • Total Fat: 5.2 g
  • Cholesterol: 1.7 mg
  • Sodium: 1,346.1 mg
  • Total Carbs: 60.7 g
  • Dietary Fiber: 16.4 g
  • Protein: 11.8 g

View full nutritional breakdown of Veggie Spaghetti calories by ingredient
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Veggie Spaghetti

Submitted by: KAIROSGRAMMY

Introduction

Spaghetti that's healthy, yummy and low cal. Spaghetti that's healthy, yummy and low cal.
Number of Servings: 4

Ingredients

    Spaghetti Squash
    2 large onions. sliced
    1 bell pepper, Sliced
    6 cloves of garlic
    1 C. of Hunt's Pasta Sauce, Traditional
    1 C. Italian Diced Tomatoes
    1 C. Dark Red Kidney Beans
    2 4oz cans of mushrooms, stems and pieces
    2 Tbsp smart balance buttery light spread
    Italian Seasonings to taste

Directions

1. Poke about 10 holes in spaghetti squash. Put in microwavable dish and microwave for approximately 5 minutes per pound. Turn the squash about 1/2 way through the cooking process.
2. Saute garlic, onions and bell pepper in the smart balance spread. If you prefer, you can use olive oil. I like the buttery taste. Vegetables should be soft and tender.
3. Add pasta sauce, diced tomatoes, kidney beans and mushrooms. Add italian seasonings to taste. i like a good bit. Simmer for as long as desired. The longer the better.
4. By the time you have the spaghetti sauce together, the spaghetti squash should be cooked. Divide the squash lengthwise. Remove seeds. Using a fork, pull spaghetti like squash from the shell.
5. Put sauce over spaghetti squash and enjoy.

Serving Size: 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user KAIROSGRAMMY.






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