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Spaghetti Squash & Veggie Toss
Spaghetti Squash & Veggie Toss

Category: Side Dish | Serves: 5

(172 ratings)

Nutrition Information:
Calories: 149
Protein: 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
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
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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