Spaghetti Squash - Diet.com

Home My Premium How It Works Contact

Home > Nutrition > Healthy Recipes > Spaghetti Squash

Spaghetti Squash & Veggie Toss

Category: Side Dish | Serves: 5

(173 ratings)

Nutrition Information:

Calories: 149
Protein: 6 g
Carbs: 23 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 130 mg
Fiber: 6 g

	Save As Favorite
	Print This Recipe
	Send to a friend

Spaghetti squash is a fun and great alternative to noodles! This dish is full of flavorful veggies and fiber, and is lower in calories than traditional spaghet

Ingredients:

4 pound spaghetti squash
8 ounce package of sliced mushrooms
1 yellow squash, diced
1 zucchini, diced
1/2 red bell pepper, diced
2 tomatoes, chopped
4 garlic cloves, chopped
1 tablespoon olive oil
Black pepper and salt to taste
5 tablespoons Parmesan cheese

Directions:

1	Cut spaghetti squash in half lengthwise. Remove seeds and bake face down in 3/4 cup water at 350 for 45 minutes or until tender.
2	Meanwhile, saute squash, zucchini, garlic, bell pepper and mushrooms in a non-stick pan over medium heat until tender. Stir in tomatoes and set aside.
3	Using a fork, scrape cooked spaghetti squash flesh to release spaghetti-like strands.
4	Combine spaghetti squash with vegetable mixutre and olive oil and heat until warm. Season with salt and pepper to taste. Top with parmesan cheese.
5	Yield: about 10 cups. 1 Serving: about 2 cups.
6	Serve as a side dish or with chicken or fish to make a main meal.
7	ENJOY!