Spaghetti Squash Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Spaghetti squash Garlic, mincedShallot, minced2 15 oz cans fire roasted diced tomatoes1 15 oz can small white beans, drained and rinsed. 1 cup kale, chopped1 bunch fresh basil, chopped1 sprig fresh oregano, chopped Red pepper flakes, to tasteGrated fresh Parmesan, to taste
1. Cut squash in half lengthwise and scrape out the seeds. Preheat the oven to 375.
2. Bake squash pieces cut sides up for 45 min. Remove from oven and allow to cool before handling.
3. In a medium pot, heat 1 tbsp olive oil and 1 tbsp butter over medium high. Sautée garlic and shallot for one min. Add tomatoes, beans and kale; stir well. Cover with a lid for 3-5 min until kale begins to soften.
4. Scrape out the spaghetti squash strings onto a large plate or bowl with a fork. Season with salt and pepper and stir well.
5. Add squash to tomato mixture and stir well. Add basil and oregano and stir well. Serve hot and topped with Parmesan and red pepper flakes.
Serving Size: Makes about 4-5 servings
Number of Servings: 1
Recipe submitted by SparkPeople user SUPERSOUBRETTE.
2. Bake squash pieces cut sides up for 45 min. Remove from oven and allow to cool before handling.
3. In a medium pot, heat 1 tbsp olive oil and 1 tbsp butter over medium high. Sautée garlic and shallot for one min. Add tomatoes, beans and kale; stir well. Cover with a lid for 3-5 min until kale begins to soften.
4. Scrape out the spaghetti squash strings onto a large plate or bowl with a fork. Season with salt and pepper and stir well.
5. Add squash to tomato mixture and stir well. Add basil and oregano and stir well. Serve hot and topped with Parmesan and red pepper flakes.
Serving Size: Makes about 4-5 servings
Number of Servings: 1
Recipe submitted by SparkPeople user SUPERSOUBRETTE.
Nutritional Info Amount Per Serving
- Calories: 1,063.9
- Total Fat: 32.5 g
- Cholesterol: 38.3 mg
- Sodium: 851.2 mg
- Total Carbs: 165.8 g
- Dietary Fiber: 35.9 g
- Protein: 44.2 g