Jessies spagetti squash
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Spaghetti squash, cooked and separated into strands1 lg yellow onion, diced1 green bell pepper, chopped1 red bell pepper, chopped2 T olive oil1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)3-5 cloves garlic, minced1 tsp basil (fresh is best)˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )1/2 tsp crushed red pepper (optional, season as you’d like)1 cup grated mozzarella ˝ cup grated parmesan cheese (or more!)
1 Spaghetti squash, cooked and separated into strands
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
˝ cup grated parmesan cheese (or more!)
Number of Servings: 6
Recipe submitted by SparkPeople user DREAMERCHICK83.
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
˝ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
˝ cup grated parmesan cheese (or more!)
Number of Servings: 6
Recipe submitted by SparkPeople user DREAMERCHICK83.
Nutritional Info Amount Per Serving
- Calories: 287.7
- Total Fat: 11.3 g
- Cholesterol: 49.9 mg
- Sodium: 639.6 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 4.8 g
- Protein: 20.3 g
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