Spaghetti Squash with Sauteed Veggies

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 108.2
  • Total Fat: 4.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 644.1 mg
  • Total Carbs: 16.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Spaghetti Squash with Sauteed Veggies calories by ingredient
Report Inappropriate Recipe

Submitted by: VEGAS_CHIC

Number of Servings: 2


    1/2 Spaghetti Squash
    1/2 T Olive OIl
    1/2 cup Mushrooms, sliced
    4 medium Scallions, sliced
    1/2 cup Red Pepper, diced
    2 T Teriyaki sauce


Cut the spaghetti squash in half and save half in the fridge (you only need 1/2 for this recipe).

Scrape out the seeds and place it cut side down on a plate with a little bit of water. Microwave for about 6 to 8 minutes, depending on level of doneness you desire.

While the squash is cooking, sautee the veggies in the olive oil.

When all the veggies are cooked, combine and add salt and pepper to taste. Add the teriyaki sauce and stir.

Number of Servings: 2

Recipe submitted by SparkPeople user VEGAS_CHIC.


Rate This Recipe