Spaghetti Squash with V8/Veggies Sauce
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 297.1
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 374.4 mg
- Total Carbs: 68.1 g
- Dietary Fiber: 15.3 g
- Protein: 8.0 g
View full nutritional breakdown of Spaghetti Squash with V8/Veggies Sauce calories by ingredient
Introduction
I wanted a hearty sauce that was filling. This is intended for lunch so that I would get my carbs in early in the day. I cannot eat onions or garlic so feel free to add these because they will not make a big difference in the nutritional factor. BUT please do not add salt until it is cooked and you have tasted it. You should have plenty of salt flavoring from the V8 and if you add salt you would greatly increase the sodium content.Let me know how you like this! I wanted a hearty sauce that was filling. This is intended for lunch so that I would get my carbs in early in the day. I cannot eat onions or garlic so feel free to add these because they will not make a big difference in the nutritional factor. BUT please do not add salt until it is cooked and you have tasted it. You should have plenty of salt flavoring from the V8 and if you add salt you would greatly increase the sodium content.
Let me know how you like this!
Number of Servings: 4
Ingredients
-
1.5 cups V8 regular
1.5 cups V8 low sodium
4 cups chopped celery
3 cups cooked barley
3 cups diced carrots
3 cups fresh, diced green beans
4.5 cups cooked and shredded spaghetti squash
Tips
Oops, don't forget to prepare the squash about 40-45 minutes before serving time!
Directions
Everything into your crockpot except the spaghetti squash. Cook on high for 3 hours or on low for 6-8 hours. Do not worry if it turns mushy - you are making a sauce for your spaghetti.
Preparing the spaghetti squash: you will just under 5 pounds of squash. Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
Bake rind side up about 30 to 40 minutes at 375 F.
Separate strands by running a fork through in the "from stem to stern" direction.
Store the sauce and the spaghetti separately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMGCATS.
Preparing the spaghetti squash: you will just under 5 pounds of squash. Just get in there and cut it in half (lengthwise) or quarters. You don't want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin.
Bake rind side up about 30 to 40 minutes at 375 F.
Separate strands by running a fork through in the "from stem to stern" direction.
Store the sauce and the spaghetti separately.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DMGCATS.