Spaghetti squash arrabiata
Poke holes in spaghetti squash, add 2 cups of water to instant pot, put spaghetti squash in instant pot, pressure cook for 15-20 mins
While squash is cooking, make the sauce in a large skillet
Heat 2 tablespoons of water over medium heat. Add the garlic and cook for 1 minute to soften. Stir in all the remaining ingredients, sans nutty parm and cook for an additional 5 minutes
When squash is done discard seeds. Scrape squash in strands with a fork into a bowl. Add the sauce. Sprinkle nutty parm and enjoy.
May also do this with zucchini noodles or whole grain pasta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 116 | ||
Calories from Fat: 18 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 112.1mg | 4 % | |
Potassium 502.4mg | 13 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 24.5g | ||
Protein 3.1g | 4 % | |
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: 116
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