Spagetti Squash Primavera
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 252.9
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 719.5 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 8.1 g
- Protein: 8.3 g
View full nutritional breakdown of Spagetti Squash Primavera calories by ingredient
Introduction
Very nice easy to prepare meal that is satisfying, filling and low cal! You won't feel guilty about having an extra serving. Very nice easy to prepare meal that is satisfying, filling and low cal! You won't feel guilty about having an extra serving.Number of Servings: 4
Ingredients
-
Olive Oil, 2 tbsp
Broccoli - 1 crown in small pieces
Garlic, 2 cloves - minced
1 Large Portabello Mushroom - sliced into 1/4 inch strips then into 1 inch chunks
Onions, 1 small chopped in large pieces
1 small Zucchini cut into chunks
1 small to medium spagetti squash cut lengthwise with seeds removed
1 small Yellow Summer Squash cut into chunks
1 jar Classico Tomato Basil Sauce, 52 oz.e
Directions
Preheat Oven to 350.
Place the spagetti squash cut side down in a baking dish with a little water around the bottom. Bake for approx. 45 min then turn the halves over and bake until the skin is tender. Cool slightly and scoop out the flesh and run a fork through it to create spagetti strands.
While the squash is cooking, prep the other vegetables.
Heat oil in large skillet.
Saute the garlic and onions until just tender.
Add the mushrooms and broccoli and simmer covered over low heat until the mushrooms begin to sweat and release some of their juices. Add the squash and continue to simmer for about 3-4 min more. A splash of balsamic vinegar adds a savory flavor to the dish if you like.
Add the jar of tomato sauce and simmer until heated through. Adjust the seasoning to taste (Salt, fresh ground pepper, dry basil etc..) Remove from heat and keep warm until the squash is ready.
Either mix the vegetable/sauce with the squash or spoon over the squash.
Top with only a bit of fresh grated cheese or a tablespoon of panko bread crumbs.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user PCOLLISTER.
Place the spagetti squash cut side down in a baking dish with a little water around the bottom. Bake for approx. 45 min then turn the halves over and bake until the skin is tender. Cool slightly and scoop out the flesh and run a fork through it to create spagetti strands.
While the squash is cooking, prep the other vegetables.
Heat oil in large skillet.
Saute the garlic and onions until just tender.
Add the mushrooms and broccoli and simmer covered over low heat until the mushrooms begin to sweat and release some of their juices. Add the squash and continue to simmer for about 3-4 min more. A splash of balsamic vinegar adds a savory flavor to the dish if you like.
Add the jar of tomato sauce and simmer until heated through. Adjust the seasoning to taste (Salt, fresh ground pepper, dry basil etc..) Remove from heat and keep warm until the squash is ready.
Either mix the vegetable/sauce with the squash or spoon over the squash.
Top with only a bit of fresh grated cheese or a tablespoon of panko bread crumbs.
Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user PCOLLISTER.