spaghetti squash and homemade tomato sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 386.3
- Total Fat: 20.6 g
- Cholesterol: 33.6 mg
- Sodium: 1,162.1 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.6 g
- Protein: 21.8 g
View full nutritional breakdown of spaghetti squash and homemade tomato sauce calories by ingredient
Number of Servings: 4
Ingredients
-
Spaghetti Squash, approx 6 cup shredded
olive oil - 2 tbsp
Red Ripe Tomatoes, 3 plum tomato
*Peppers, sweet, red, fresh, 1 cup, chopped
Green Peppers (bell peppers), 2 cup, chopped
Onions, raw, 1 large
Garlic, 6 cloves
Tomato Sauce, 1 cup
Parmesan Cheese, grated, 6 oz
Directions
Cut squash in half, spray with olice oil and italian seasonings, bake squash at 350 for 45 minutes. Shred with fork to get spaghetti strands.
Chop tomatoes, onions, peppers and garlic. Sautee in olive oil until soft. Add tomato sauce and water (to desired consistency) and simmer on low until squash is baked.
Top squash (1.5 cup servings) with sauce and top with parmesan. Makes four 1.5-cup servings plus sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CHICG2000.
Chop tomatoes, onions, peppers and garlic. Sautee in olive oil until soft. Add tomato sauce and water (to desired consistency) and simmer on low until squash is baked.
Top squash (1.5 cup servings) with sauce and top with parmesan. Makes four 1.5-cup servings plus sauce.
Number of Servings: 4
Recipe submitted by SparkPeople user CHICG2000.