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Spaghetti Squash & Veggie Toss
  (172 ratings) Nutrition Information:
Calories: 149Protein: 6 g Carbs: 23 g Fat: 6 g Saturated Fat: 2 g Sodium: 130 mg Fiber: 6 g
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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
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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
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! |
| Ratings & Reviews |
(172 ratings) |
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