SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 112.0
  • Total Fat: 9.0 g
  • Cholesterol: 2.0 mg
  • Sodium: 166.9 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Spaghetti Squash Vegetable Medley 1 calories by ingredient
Report Inappropriate Recipe

Spaghetti Squash Vegetable Medley 1

Submitted by: CORETRAINER1


Number of Servings: 4

Ingredients

    1 Tbsp olive oil
    1 cup broccoli, chopped (if using frozen, no need to thaw)
    1 ½ cups sliced mushrooms
    ½ cup frozen peas (no need to thaw)
    ¼ cup red onion
    2 cups Spaghetti Squash (cooked)*
    2 Roma tomatoes, diced
    2 Tbsp parmesan cheese
    1.5 Tbsp fat-free Italian salad dressing

Directions

Heat olive oil in large sauce pan over medium heat.
Add chopped broccoli and sauté, stirring occasionally, for about 5 minutes.
Add mushrooms and onion and sauté for about 5 minutes, stirring occasionally.
Add spaghetti squash and frozen peas and sauté until heated through, about 3 minutes.
Gently fold in tomatoes and sauté until heated through, about 2 minutes.
Remove from heat (place in serving dish if desired).
Gently stir in Italian salad dressing and Parmesan cheese.

*To cook Spaghetti Squash:
Cut squash in half lengthwise and scoop out seeds and pulp. Place ½ cup water and squash (cut-side down) in microwave-safe dish with tight-fitting lid (or cover dish with plastic wrap) and microwave on high for 10 minutes. Allow to cool for 10 minutes (or until completely cool), then use a fork to scrape the inside of the squash. Discard the tough outer skin.

Makes 4 servings, about 2 cups each.

Number of Servings: 4

Recipe submitted by SparkPeople user CORETRAINER1.






Great Stories from around the Web


Rate This Recipe