BD. Flavorful spaghetti squash dish.
Pre heat oven 375
Cut seed and cook squash in 1/2 cup water in baking dish , bake covered 30 min cut side down.
Brown meat drain return to pan, add onion red pepper cook until tender. Add spices simmer a few minutes.
Cool squash enough to handle, shred onto plates, top with meat mixture cheese and tomatoes, add parsley for garnish. Like a taco salad.
Serve with salsa and sour cream if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2488g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1050 | ||
Calories from Fat: 64 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.1g | 10 % | |
Saturated Fat 2.3g | 11 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 73.7mg | 23 % | |
Sodium 213.6mg | 7 % | |
Potassium 3763.7mg | 99 % | |
Total Carbohydrate 212.1g | 62 % | |
Dietary Fiber 35.6g | 143 % | |
Sugars, other 176.4g | ||
Protein 49.5g | 71 % | |
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: 1050
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