Vegetarian Spaghetti Squash with "Meat-less" Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup sliced fresh mushrooms1/4 cup chopped onions3/4 cup Yves Veggie Ground Round - Original2 oz cheddar or colby Cheese, Low Fat, 3/4 cup spaghetti squash3/4 cup chopped tomatoes, .75 cup, chopped or sliced 2 tsp. olive oil1/2 cup chopped zucchini
Pierce spaghetti squash with a fork several times. Cook on high in microwave for 20 minutes. Cut in half. Scoop out seeds. Using a fork, pull strands away from skin and place in a bowl. Discard skin.
Sautee onions and mushrooms in olive oil. Add veggie ground and cook on medium for 3 or 4 minutes. Add zucchini and cook 3 minutes. Add tomatoes and cook until tomatoes are warm.
Measure squash and place in pasta bowl or on plate. Top with sauce. Sprinkle with cheese. Enjoy.
Serving Size: 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user SHARI1966.
Sautee onions and mushrooms in olive oil. Add veggie ground and cook on medium for 3 or 4 minutes. Add zucchini and cook 3 minutes. Add tomatoes and cook until tomatoes are warm.
Measure squash and place in pasta bowl or on plate. Top with sauce. Sprinkle with cheese. Enjoy.
Serving Size: 1 Serving
Number of Servings: 1
Recipe submitted by SparkPeople user SHARI1966.
Nutritional Info Amount Per Serving
- Calories: 410.3
- Total Fat: 15.0 g
- Cholesterol: 11.9 mg
- Sodium: 999.0 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 10.1 g
- Protein: 40.6 g
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