I've had trouble finding great ways to prepare spaghetti squash-- pretending that it's pasta just never cuts it. Freaturing with other veggies let's it shine.
Cut squash lengthwise and remove seeds. Sprinkle with salt, and place face down on oiled baking sheet. Bake at 350 degrees for approximately 30 minutes or until slightly softened/tender to fork. Remove from oven and allow to cool enough to handle.
Slice cabbage into shreds. Sauté cabbage with onion and green pepper in olive oil, sprinkled with salt. Cabbage mixture should be tender.
Using a fork, remove the cooled squash from shell, and place into ovenproof serving dish. Warm in low temperature oven, or in microwave, while browning butter with garlic. Avoid browning galic itself by adding after butter is changing color, to avoid bitterness.
Remove squash from oven. Pour butter mixture over. Sprinkle generously with Parmesan cheese. Top squash with Sauteed cabbage mixture, and toss gently. Adjust salt and pepper. Sprinkle with dried Aleppo pepper and dried pumpkin seeds, to kick it up a notch, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 179 | ||
Calories from Fat: 74 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 11.1mg | 3 % | |
Sodium 137.9mg | 5 % | |
Potassium 543.1mg | 14 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 20.8g | ||
Protein 5g | 7 % | |
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: 179
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