spaghetti squash premavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Spaghetti Squash, 2 cup (one whole squash)Broccoli, fresh, 3 spear (about 5" long) in bite size piecesOnions, raw, 1 slice, large (1/4" thick) choppedGarlic, 3 cloves choppedRed Ripe Tomatoes, 1 cup cherry tomatoes sliced in halfSnap peas, .75 cup Scallions, raw, 2 medium (4-1/8" long) choppedParmesan Cheese, grated, 6 tbsp
Slice squash in half, and lay face down on a cookie sheet covered in alum. foil, and sprayed with a bit of cooking spray. I also sprinkled garlic powder on the squash before hand. Bake at 375 for about 45 minutes, or until squash is soft. Meanwhile, chop and prep other veggies (you can really add any!) In a large skillet, when the squash is almost done, saute (steam) the broccoli and onion in a little water. Add the remaining ingredients just as the squash is about to come out of the oven. I like lots of garlic, but you can cut it down if you want. Scrape out the squash, and add to the skillet and let everything heat through for a few minutes - enough for the tomatoes to soften. divide into 3 equal servings (can also do 4 if it's a large squash) sprinkle each serving with 2 table spoons of Parm. cheese.
Number of Servings: 3
Recipe submitted by SparkPeople user JOANNAGAIL.
Number of Servings: 3
Recipe submitted by SparkPeople user JOANNAGAIL.
Nutritional Info Amount Per Serving
- Calories: 112.1
- Total Fat: 3.6 g
- Cholesterol: 7.9 mg
- Sodium: 220.1 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.9 g
- Protein: 7.1 g
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