Try this Italian-Style Spaghetti Squash recipe, or contribute your own.
Suggest a better descriptionWash squash; pierce several times with a large fork. Place squash in a baking pan. Bake at 350 degrees for 1 hour and 15 minutes or until squash is tender. Allow squash to cool; cut squash in half, and remove seeds. Using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside. Coat a large skillet with cooking spray; place over medium-low heat until hot. Add eggplant, onion and garlic to skillet; cover and cook 10 minutes, stirring occasionally. Stir in remaining ingredients except Parmesan cheese. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 degrees for 20 minutes or until thoroughly heated. Sprinkle with Parmesan cheese before serving. Yield: 6 servings (about 137 calories per serving). The Columbian, January 16, 1996 Posted to MM-Recipes Digest V3 #294 Date: Sat, 26 Oct 1996 23:56:37 +0000 From: Linda Place
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Serving Size: 1 Serving (1635g) | ||
Recipe Makes: 6 | ||
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Calories: 645 | ||
Calories from Fat: 61 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 3503.9mg | 121 % | |
Potassium 6581.3mg | 173 % | |
Total Carbohydrate 144g | 42 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 115.6g | ||
Protein 28.9g | 41 % | |
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: 645
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