Cook squash as usual. Twist out long strands of flesh from spaghetti squash and set aside. In skillet, saute onion and garlic in butter. Stir in basil, oregano and salt. Add roasted peppers. Stir until well mixed. Add squash strands and saute until hot. Serve, warm, topped with cheese and black olives. Recipe by: In a Flash by Curtis Aikens 1996 (c) TV Food Network Posted to JEWISH-FOOD digest by Nancy Berry
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 321 (95%)|
|Amt Per Serving||% DV|
|Total Fat 35.6g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 80.7mg||3 %|
|Potassium 139.2mg||4 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 3.7g|
|Protein 1.2g||2 %|
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: 338
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