Spaghetti Squash I
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 193.4
- Total Fat: 9.5 g
- Cholesterol: 16.4 mg
- Sodium: 427.0 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 4.4 g
- Protein: 9.6 g
View full nutritional breakdown of Spaghetti Squash I calories by ingredient
Submitted by: JULSKUNK
Number of Servings: 2
Ingredients
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1 spaghetti squash, halved lengthwise and seeded
1/2 tablespoons vegetable oil
1/2 onion, chopped
1 clove garlic, minced
1 cup tomatoes
3/4 cup mozzarella cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, mozz cheese, olives, and basil. Serve warm.
Serving Size: makes 2 servings
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, mozz cheese, olives, and basil. Serve warm.
Serving Size: makes 2 servings
