spaghetti squash prima vera

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 673.8
  • Total Fat: 35.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 604.2 mg
  • Total Carbs: 85.5 g
  • Dietary Fiber: 22.5 g
  • Protein: 18.1 g

View full nutritional breakdown of spaghetti squash prima vera calories by ingredient
Submitted by:

Introduction

fresh veggie dish to eat as an entree or a side fresh veggie dish to eat as an entree or a side
Number of Servings: 1

Ingredients

    1 medium spaghetti squash
    1 cup chopped onion
    1 cup asparagus
    1 cup mixed mushrooms
    2 tbsp olive oil
    .25 tsp badia complete
    .25 tsp goya adobo
    .5 cup water

Directions

Medium chop onion.
In large frying pan, heat 2 tbsp of olive oil on medium heat. Stir in onion and season with badia.
Rough chop mushrooms. Cut off woody bottoms of asparagus and discard (or save for a soup). Cut the asparagus tips, then cut the spears into 1/2 inch segments. When mushrooms have browned, stir in asparagus and mushroom. Season with adobo. Stir until all are hot, add water, stir and reduce heat to simmer or low. Cover.
Split squash and scoop out seeds. Place in baking pan with at least two inch sides with one inch of water. Cook at 350 for 30 minutes. Remove from oven, allow to cool slightly and remove squash from husk with a large fork into medium-large serving bowl. Choice - season with salt/pepper/garlic and add prima vera to size of your choice, or, what I do, mix in the prima vera and serve as an ensemble.

Serving Size: makes eight 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user OLD-NACL.

Rate This Recipe