Spaghetti Squash
by egolf2
good vegetarian dish
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INGREDIENTS
- 3 pounds spaghetti squash
- 3 tablespoons olive oil
- 1 medium onion ; 1/4 in dice
- 1 red pepper ; 1/4 in. strips
- 1 yellow pepper ; 1/4 in. strips
- 1 tablespoon garlic ; minced
- 2 teaspoons oregano dried
- 1 28 oz can tomatoes ; chopped
- 1 teaspoon sugar
- 1 tablespoon tomato paste
INSTRUCTIONS
Half squash lengthwise. Discard seeds. Cook cut side down in 2 in water until tender. ~30 min.Meanwhile prepare the sauce.Place the oil in a pot over low heat.Add onion & peppers. Cook until softened. ~15 min.Add garlic & oregano. Cook 3 min.Add tomatoes, paste, sugar and s&p.Bring to boil and simmer for 15 min.Using fork pull out flesh of squash and put in large bowl.Top with sauce.
NOTES : can add parsley and or grated cheese on top
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (460g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 186 | ||
| Calories from Fat: 43 (23%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.8g | 6 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 2g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 157.8mg | 5 % | |
| Potassium 705.8mg | 19 % | |
| Total Carbohydrate 37g | 11 % | |
| Dietary Fiber 2.3g | 9 % | |
| Sugars, other 34.7g | ||
| Protein 3.9g | 6 % | |
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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. |
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Calories per serving: 186
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