Spaghetti Squash with Roasted Cherry Tomatoes, mushrooms & Zuchinni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups spaghetti squash, cooked1 cup cherry tomatoes2 tsp minced garlic1/2 tsp each salt, pepper2 tbsp fat free Italian salad dressing1 cup drained red kidney beans2 tbsp grated parmesan cheese2 tbsp chopped fresh parsley (optional)
Halve and seed squash. Microwave, flesh side up and covered with plastic wrap at High for 15 minutes. Using fork, gently scrape strands into serving dish; keep warm;
Meanwhile, in metal cake pan, toss together tomatoes, garlic, mushrooms, zuchinni, salt and pepper - spray with pam and mix in salad dressing. . Roast in 400 F oven for 35 minutes. stir in beans; roast for 10 minutes or until tomatoes are shrivelled. spoon over squash; sprinkle with cheese and parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user SQUIGGLY1.
Meanwhile, in metal cake pan, toss together tomatoes, garlic, mushrooms, zuchinni, salt and pepper - spray with pam and mix in salad dressing. . Roast in 400 F oven for 35 minutes. stir in beans; roast for 10 minutes or until tomatoes are shrivelled. spoon over squash; sprinkle with cheese and parsley.
Number of Servings: 2
Recipe submitted by SparkPeople user SQUIGGLY1.
Nutritional Info Amount Per Serving
- Calories: 236.6
- Total Fat: 3.0 g
- Cholesterol: 4.4 mg
- Sodium: 934.8 mg
- Total Carbs: 42.6 g
- Dietary Fiber: 9.0 g
- Protein: 13.7 g
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