Veggie Pasta (DD)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 pounds spaghetti squash, halved lengthwise and seeded2 TBSP extra virgin olive oil1 red onion, diced1 zucchini, diced1 yellow squash, diced3 fresh tomatoes, diced1 clove garlic, minced1/2 red pepper, diced (or yellow or orange)1/4 tsp salt1/4 tsp ground black pepper1/2 cup freshly grated parmesan cheeseNote: other vegetables can be added if preferred.
Place spagetti squash in oven and bake until done - 30-40 minutes (* see shortcut below to bake squash.)
Meanwhile, heat oil in a large skillet - add onion and cook until golden - 3 minutes.
Add zucchini and yellow squash - cook 4 minutes.
Add the tomatoes, garlic, and red pepper - reduce heat and let simmer 10 more minutes. Using a fork, scrape the spaghetti squash strands into a bowl. Toss with the remaining TBSP of olive oil. Spoon the spaghetti squash into the center of 4 pasta bowls. Pour the vegetable mixture over the top. Season to taste with salt/pepper. Garnish with low-fat Parmesan cheese as desired.
Serving Size: divide into 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user DONNAFORJESUS.
Meanwhile, heat oil in a large skillet - add onion and cook until golden - 3 minutes.
Add zucchini and yellow squash - cook 4 minutes.
Add the tomatoes, garlic, and red pepper - reduce heat and let simmer 10 more minutes. Using a fork, scrape the spaghetti squash strands into a bowl. Toss with the remaining TBSP of olive oil. Spoon the spaghetti squash into the center of 4 pasta bowls. Pour the vegetable mixture over the top. Season to taste with salt/pepper. Garnish with low-fat Parmesan cheese as desired.
Serving Size: divide into 4 equal servings
Number of Servings: 4
Recipe submitted by SparkPeople user DONNAFORJESUS.
Nutritional Info Amount Per Serving
- Calories: 198.4
- Total Fat: 11.4 g
- Cholesterol: 9.9 mg
- Sodium: 561.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 4.4 g
- Protein: 8.1 g
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