Spaghetti Squash Pasta

Spaghetti Squash Pasta

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,063.9
  • Total Fat: 32.5 g
  • Cholesterol: 38.3 mg
  • Sodium: 851.2 mg
  • Total Carbs: 165.8 g
  • Dietary Fiber: 35.9 g
  • Protein: 44.2 g

View full nutritional breakdown of Spaghetti Squash Pasta calories by ingredient
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Number of Servings: 1


    Spaghetti squash
    Garlic, minced
    Shallot, minced
    2 15 oz cans fire roasted diced tomatoes
    1 15 oz can small white beans, drained and rinsed.
    1 cup kale, chopped
    1 bunch fresh basil, chopped
    1 sprig fresh oregano, chopped
    Red pepper flakes, to taste
    Grated fresh Parmesan, to taste


1. Cut squash in half lengthwise and scrape out the seeds. Preheat the oven to 375.
2. Bake squash pieces cut sides up for 45 min. Remove from oven and allow to cool before handling.
3. In a medium pot, heat 1 tbsp olive oil and 1 tbsp butter over medium high. Sautée garlic and shallot for one min. Add tomatoes, beans and kale; stir well. Cover with a lid for 3-5 min until kale begins to soften.
4. Scrape out the spaghetti squash strings onto a large plate or bowl with a fork. Season with salt and pepper and stir well.
5. Add squash to tomato mixture and stir well. Add basil and oregano and stir well. Serve hot and topped with Parmesan and red pepper flakes.

Serving Size: Makes about 4-5 servings

Number of Servings: 1

Recipe submitted by SparkPeople user SUPERSOUBRETTE.

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Member Ratings For This Recipe

  • Bad
    This recipe over cooks the squash and turns it into mush - 10/26/15

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