This is a simple & flavorful recipe that uses one of my favorite vegetables, spaghetti squash. Once you have cooked your spaghetti squash, there are only a few other simply steps that will lead you to this delightful eating experience! All of the ingredient measurements are approximate and you can play around with different vegetable additions, etc.
Sautee the mushrooms and onion in the walnut oil until they are cooked down and caramelized (about 5 minutes).
Add the carrots and spaghetti squash and heat through. Season with Garlic Powder.
Plate the spaghetti squash mixture on a presentable dish.
Add the sauce and lentils to the sauce pan and heat through. Add Salt & Pepper to taste.
Top off the bed of spaghetti squash with the sauce mixture. Garnish with vegetables if desired.
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|Serving Size: 1 Serving (697g)|
|Recipe Makes: 1|
|Calories from Fat: 105 (18%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 3.8mg||1 %|
|Sodium 1002.7mg||35 %|
|Potassium 2809.4mg||74 %|
|Total Carbohydrate 97.8g||29 %|
|Dietary Fiber 33.1g||132 %|
|Sugars, other 64.7g|
|Protein 30.4g||43 %|
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: 596
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