Jessies spagetti squash

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 287.7

Total Fat: 11.3 g
Cholesterol: 49.9 mg
Sodium: 639.6 mg
Total Carbs: 25.9 g
Dietary Fiber: 4.8 g
Protein: 20.3 g

View full nutritional breakdown of Jessies spagetti squash calories by ingredient

Introduction

1 Spaghetti squash, cooked and separated into strands
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
½ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
½ cup grated parmesan cheese (or more!)
1 Spaghetti squash, cooked and separated into strands
1 lg yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T olive oil
1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)
3-5 cloves garlic, minced
1 tsp basil (fresh is best)
½ tsp oregano ( I leave this out, because I think oregano ruins everything! )
1/2 tsp crushed red pepper (optional, season as you’d like)
1 cup grated mozzarella
½ cup grated parmesan cheese (or more!)

Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 Spaghetti squash, cooked and separated into strands

1 lg yellow onion, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 T olive oil

1 can (28 oz.) crushed tomatoes (you can experiment with what you use here)

3-5 cloves garlic, minced

1 tsp basil (fresh is best)

½ tsp oregano ( I leave this out, because I think oregano ruins everything! )

1/2 tsp crushed red pepper (optional, season as you’d like)

1 cup grated mozzarella

½ cup grated parmesan cheese (or more!)

Directions