Spaghettini squash with Checca Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 242.5
  • Total Fat: 17.0 g
  • Cholesterol: 21.3 mg
  • Sodium: 277.9 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 10.9 g

View full nutritional breakdown of Spaghettini squash with Checca Sauce calories by ingredient


Introduction

a recipe I modifies from Giada De Laurentiis from (everyday Italian) to be low carb and lower calorie! very much worth the effort. a recipe I modifies from Giada De Laurentiis from (everyday Italian) to be low carb and lower calorie! very much worth the effort.
Number of Servings: 8

Ingredients

    2 large spaghetti squash ( about 8 cups cooked )
    8 scallions (white and pale green parts only), coarsely chopped
    * 3 garlic cloves, crushed
    * 2 (12-ounce container) cherry tomatoes, halved
    * 1 (2-ounce) piece Parmesan, coarsely chopped
    * 15 to 20 fresh basil leaves
    * Salt and freshly ground black pepper
    * 6 tablespoons olive oil
    * 8 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
    * Salt and freshly ground black pepper


Directions

Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish (Spray with Pam), like squash face down, add 1/4 cup of water.
Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
Meanwhile, combine the next 7 ingredients in a food processor. Pulse just until the tomatoes are coarsely chopped (do not puree).
while squash is still hot (be careful) scrape out flesh into a large bowl
Toss the squash with the tomato mixture and fresh mozzarella in a large bowl. Serve immediately.

Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.