Confetti Speghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 medium speghettie squash (2.5 - 3 lbs)1 TBSP. margarine3 medium tomatoes, chopped1 medium zucchini, cut into 1/2 inch piecesgrated Parmesan cheese, optional,salt & pepper to taste
1)Preheat oven to 350F. Cut squash in half lengthwise and scoop out seeds. Place cut side down in shallow baking dish, bake 30 to 40 minutes.
2)Use fork to scrape out speghetti-like strands, set aside.
3) In saucepan melt butter over medium heat. Add zucchini and tomatoe; cook until just soft. Stir in spaghetti squash. Season to taste with salt and pepper.. Sprinkle with grated parmesan, if desired
Serving 115.2 cal. 4 g fat, 87 mg chol,44mg sodium, 18g carbo. 3 g pro, 4 g fiber.
Number of Servings: 4
Recipe submitted by SparkPeople user SWETLADY1012.
2)Use fork to scrape out speghetti-like strands, set aside.
3) In saucepan melt butter over medium heat. Add zucchini and tomatoe; cook until just soft. Stir in spaghetti squash. Season to taste with salt and pepper.. Sprinkle with grated parmesan, if desired
Serving 115.2 cal. 4 g fat, 87 mg chol,44mg sodium, 18g carbo. 3 g pro, 4 g fiber.
Number of Servings: 4
Recipe submitted by SparkPeople user SWETLADY1012.
Nutritional Info Amount Per Serving
- Calories: 115.2
- Total Fat: 4.4 g
- Cholesterol: 3.0 mg
- Sodium: 135.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.4 g
- Protein: 3.9 g
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