Spaghetti squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Spaghetti Squash, 8 cup (remove) *Peppers, sweet, red, fresh, 1 cup, chopped (remove) Onions, raw, 1 cup, chopped (remove) Carrots, raw, 1 cup, chopped (remove) Mushrooms, fresh, 1 cup, pieces or slices (remove) Zucchini, 1 cup, sliced (remove) Chicken Broth, .25 cup (8 fl oz) (remove) Parmesan Cheese, grated, .5 cup (remove) Pacific Natural Foods Organic Crushed Tomatoes, 8 serving (remove)
cut squash in half & divide chicken broth into cleaned cavities place on pan cover each 1/2 with foil and roast 350 till tender.
Make sauce ; saute garlic & onion add mushrooms, carrots & peppers till crisp tender and add zucchini. then add tomatoes & red pepper flakes, S&P to taste simmer to develop flavor and serve over spaghetti squash you have flaked out of shell like pasta.
Serving Size: about 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MIMNGRAHAM.
Make sauce ; saute garlic & onion add mushrooms, carrots & peppers till crisp tender and add zucchini. then add tomatoes & red pepper flakes, S&P to taste simmer to develop flavor and serve over spaghetti squash you have flaked out of shell like pasta.
Serving Size: about 12 1 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user MIMNGRAHAM.
Nutritional Info Amount Per Serving
- Calories: 78.0
- Total Fat: 1.6 g
- Cholesterol: 3.4 mg
- Sodium: 225.0 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.2 g
- Protein: 5.8 g
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