|Home > Nutrition > Healthy Recipes > Spaghetti Squash|
Nutrition Information:Calories: 149
Protein: 6 g
Carbs: 23 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 130 mg
Fiber: 6 g
|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.|
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|Spaghetti Squash GF
Category: Main Dish
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Meghan Tiernan (MS, RD, LDN) is a registered dietitian with a passion for helping others achieve a healthy lifestyle. She strives to help others learn the most nutritious way to eat, in order to achieve good health.
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