Try this Spaghetti Squash with Herb Sauce recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400. Place squash on baking sheet and bake 1 hour, or until squash is sfot to the touch. Cool for 10 minutes. Meanwhile, in frying pan,heat oil on medium heat. Add onions and garlic and saute until onions soften slightly, about 2 minutes. Add tomatoes, basil, oregano,salt & pepper. Bring to boil, turn heat to low and simmer, covered 30 minutes. Slice squash in half, and remove seeds. With fork, pull out strands of the flesh. To serve, place squash strands on plate and top with tomato sauce. Sprinkle with Parmesan cheese. Posted to JEWISH-FOOD digest by Annette Linzer
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Serving Size: 1 Serving (1934g) | ||
Recipe Makes: 1 | ||
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Calories: 648 | ||
Calories from Fat: 158 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 11mg | 3 % | |
Sodium 395.1mg | 14 % | |
Potassium 3302.1mg | 87 % | |
Total Carbohydrate 120.2g | 35 % | |
Dietary Fiber 15.1g | 61 % | |
Sugars, other 105g | ||
Protein 21.1g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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