Spaghetti squash, which is loaded with omega-3 and omega-6 fatty acids, is the all-star ingredient in this veggie sauté. While this blogger planted her own, you can easily pick one up at your local grocery store.
Begin by preheating an oven to 350 degrees. After halving the squash and deseeding it, place it on a greased baking sheet and bake for 30 minutes. Heat 1 tbsp. olive oil over medium high heat in a large sauté pan with your vegetables. Heat tomato sauce. Cook for 10 minutes, or until the vegetables are tender, adding your spinach last to wilt. Once your spaghetti squash is cool, use a fork to scrape the flesh out into a large bowl. Toss with the tomato sauce. Top with the sautéed vegetables. For garnish, use the chopped basil leaves.
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Serving Size: 1 Recipe (28g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 239 | ||
Calories from Fat: 239 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 4.7mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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: 239
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