spaghetti squash and homemade tomato sauce
- Number of Servings: 4
Ingredients
Spaghetti Squash, approx 6 cup shreddedolive oil - 2 tbspRed Ripe Tomatoes, 3 plum tomato *Peppers, sweet, red, fresh, 1 cup, chopped Green Peppers (bell peppers), 2 cup, chopped Onions, raw, 1 large Garlic, 6 cloves Tomato Sauce, 1 cup Parmesan Cheese, grated, 6 oz
Cut squash in half, spray with olice oil and italian seasonings, bake squash at 350 for 45 minutes. Shred with fork to get spaghetti strands.
Chop tomatoes, onions, peppers and garlic. Sautee in olive oil until soft. Add tomato sauce and water (to desired consistency) and simmer on low until squash is baked.
Top squash (1.5 cup servings) with sauce and top with parmesan. Makes four 1.5-cup servings plus sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CHICG2000.
Chop tomatoes, onions, peppers and garlic. Sautee in olive oil until soft. Add tomato sauce and water (to desired consistency) and simmer on low until squash is baked.
Top squash (1.5 cup servings) with sauce and top with parmesan. Makes four 1.5-cup servings plus sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CHICG2000.
Nutritional Info Amount Per Serving
- Calories: 386.3
- Total Fat: 20.6 g
- Cholesterol: 33.6 mg
- Sodium: 1,162.1 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.6 g
- Protein: 21.8 g
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