Spaghetti Squash Vegetable Medley 1
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp olive oil1 cup broccoli, chopped (if using frozen, no need to thaw)1 ½ cups sliced mushrooms½ cup frozen peas (no need to thaw)¼ cup red onion2 cups Spaghetti Squash (cooked)*2 Roma tomatoes, diced2 Tbsp parmesan cheese1.5 Tbsp fat-free Italian salad dressing
Heat olive oil in large sauce pan over medium heat.
Add chopped broccoli and sauté, stirring occasionally, for about 5 minutes.
Add mushrooms and onion and sauté for about 5 minutes, stirring occasionally.
Add spaghetti squash and frozen peas and sauté until heated through, about 3 minutes.
Gently fold in tomatoes and sauté until heated through, about 2 minutes.
Remove from heat (place in serving dish if desired).
Gently stir in Italian salad dressing and Parmesan cheese.
*To cook Spaghetti Squash:
Cut squash in half lengthwise and scoop out seeds and pulp. Place ½ cup water and squash (cut-side down) in microwave-safe dish with tight-fitting lid (or cover dish with plastic wrap) and microwave on high for 10 minutes. Allow to cool for 10 minutes (or until completely cool), then use a fork to scrape the inside of the squash. Discard the tough outer skin.
Makes 4 servings, about 2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user CORETRAINER1.
Add chopped broccoli and sauté, stirring occasionally, for about 5 minutes.
Add mushrooms and onion and sauté for about 5 minutes, stirring occasionally.
Add spaghetti squash and frozen peas and sauté until heated through, about 3 minutes.
Gently fold in tomatoes and sauté until heated through, about 2 minutes.
Remove from heat (place in serving dish if desired).
Gently stir in Italian salad dressing and Parmesan cheese.
*To cook Spaghetti Squash:
Cut squash in half lengthwise and scoop out seeds and pulp. Place ½ cup water and squash (cut-side down) in microwave-safe dish with tight-fitting lid (or cover dish with plastic wrap) and microwave on high for 10 minutes. Allow to cool for 10 minutes (or until completely cool), then use a fork to scrape the inside of the squash. Discard the tough outer skin.
Makes 4 servings, about 2 cups each.
Number of Servings: 4
Recipe submitted by SparkPeople user CORETRAINER1.
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 9.0 g
- Cholesterol: 2.0 mg
- Sodium: 166.9 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 3.5 g
- Protein: 4.0 g
Member Reviews