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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.7
  • Total Fat: 11.3 g
  • Cholesterol: 49.9 mg
  • Sodium: 639.6 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 20.3 g

View full nutritional breakdown of Jessies spagetti squash calories by ingredient
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Jessies spagetti squash

Submitted by: DREAMERCHICK83

Introduction

1 Spaghetti squash, cooked and separated into strands
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
˝ cup grated parmesan cheese (or more!)
1 Spaghetti squash, cooked and separated into strands
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
˝ cup grated parmesan cheese (or more!)

Number of Servings: 6

Ingredients

    1 Spaghetti squash, cooked and separated into strands
    1 lg yellow onion, diced
    1 green bell pepper, chopped
    1 red bell pepper, chopped
    2 T olive oil
    1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
    3-5 cloves garlic, minced
    1 tsp basil (fresh is best)
    ˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )
    1/2 tsp crushed red pepper (optional, season as you’d like)
    1 cup grated mozzarella
    ˝ cup grated parmesan cheese (or more!)

Directions

1 Spaghetti squash, cooked and separated into strands
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
˝ cup grated parmesan cheese (or more!)

Number of Servings: 6

Recipe submitted by SparkPeople user DREAMERCHICK83.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • This is a great way to get in the veggies. I have also sauted mushrooms & other summer squash to add to the tomato or use Ragu sauce with the veggies. Thanks for sharing this. - 7/22/11

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