Spaghetti Squash Italian
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1/2 of a medium spaghetti squash (12 oz cooked and shreaded)1 large Roma tomato seeded and diced (5oz)4 oz portabella mushrooms slices1 sm shallot finely diced1 sm garlic clove or 1 tsp of jarred garlic1 Tbsp fresh basil2 tsp olive oil1 Tbsp grated parmesan cheese
Cut squash in half scoop out seed. Roast in 350 oven upside down with about 2 inches of water for 35 minutes until soft knife tender. while squash is baking, heat oil in saute pan add garlic, mushrooms and shallots stir often until mushrooms and shallots soften. Add tomatoes and stir until heated toss basil in and turn heat off
Take squash out of oven allow to cool a few minutes so you can handle. Use a fork to shred into spaghetti strands. Toss in saute pan with other ingredients. Serve with 1 teaspoon of Parmesan on each serving.
Servings are 1 cup
Serving Size: makes 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user PIXIEMOMMA.
Take squash out of oven allow to cool a few minutes so you can handle. Use a fork to shred into spaghetti strands. Toss in saute pan with other ingredients. Serve with 1 teaspoon of Parmesan on each serving.
Servings are 1 cup
Serving Size: makes 3 1-cup servings
Number of Servings: 3
Recipe submitted by SparkPeople user PIXIEMOMMA.
Nutritional Info Amount Per Serving
- Calories: 89.3
- Total Fat: 4.1 g
- Cholesterol: 1.3 mg
- Sodium: 59.9 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.9 g
- Protein: 3.0 g
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