Spaghetti Squash Puttanesca

Name: Spaghetti Squash Puttanesca Recipe
Yield: 2
Ingredients: 1/2 onion; 1/4 cup carrots; 1/4 cup celery; 1 clove garlic; 1 can V8; 5 green tomatoes; 1/4 cup white wine; 1 jar artichoke hearts; 1/2 cup skim ricotta; 1 spaghetti squash (cooked)

Number of Servings: 2

Ingredients

1/2 onion1/4 cup carrots1/4 cup celery1 clove garlic1 can V85 green tomatoes1/4 cup white wine1 jar artichoke hearts1/2 cup skim ricotta1 spaghetti squash (cooked)

Directions

Saute onion, garlic, celery and carrots until onion is translucent. Add white wine, then add chopped tomatoes. Simmer for a little while before adding a can of v8 and spices (I like hot pepper, basil and oregano). When carrots begin to soften, puree tomato mixture and continue to cook. Add water if mixture is too thick. Then, add jar of artichoke hearts. Just before serving, add ricotta and stir until smooth. Mix spaghetti squash into sauce or serve sauce on top of squash.

Makes 2 generous portions.

Number of Servings: 2

Recipe submitted by SparkPeople user CREATIVECALICO.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 333.3
Total Fat: 6.2 g
Cholesterol: 10.0 mg
Sodium: 479.2 mg
Total Carbs: 57.9 g
Dietary Fiber: 10.0 g
Protein: 11.4 g

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