Try this Veggie: Spaghetti Squash Roasted with Tomato & Mozzarella recipe, or contribute your own.
Suggest a better descriptionCut the squash in half. Scoop out the seeds. Place each squash half cut side down in a baking pan with 1/2 cup water. Bake at 350F degrees for 1 hour or until you can easily pierce the skin of the squash with toothpick. Remove from oven and allow the squash to cool.
Heat the olive oil in a skillet over medium heat. Add onions and saute for 4-5 minutes or until the onions begin to soften. Stir in garlic and cook for an additional 2 minutes, stirring constantly. Add tomatoes and cook for another 5 minutes, stirring occasionally. Remove from heat and stir in basil and salt and pepper to taste.
Once the squash is cool enough to handle, use a fork to shred the meat of the squash. Put this pulp into the skillet with the tomato mixture and fold in. Pour half of the mixture back into each squash half and spread out to even thickness. Top each with the mozzarella cheese and bake (cut side up this time) for 8-10 minutes until cheese is melted. Turn on the broiler and broil for an additional 2-3 minutes.
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 171 | ||
Calories from Fat: 101 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 184.5mg | 6 % | |
Potassium 287.3mg | 8 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 8.4g | ||
Protein 8.4g | 12 % | |
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: 171
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