1. Preheat oven to 425 degrees F.
2. Rub cut sides of spaghetti squash with 1 tablespoon olive oil (about 1/2 tablespoon each).
3. Place spaghetti squash halves, cut side down, on a foil-covered rimmed metal baking sheet.
4. Bake for 30 minutes or until skin is tender when pierced with a knife. Cooking times will vary a bit depending on the size of your squash and your oven.
5. Meanwhile, heat remaining 1 tablespoon of olive oil in a medium-sized skillet over medium heat.
6. Saute onion for about 1 minute.
7. Add the bell peppers to the pan and saute an additional 4 minutes or until softened to your liking.
8. Add the garlic and red pepper flakes to the pan and cook an additional 45 seconds. (Don't burn the garlic!)
9. Carefully pour the red sauce into the pan, stirring until heated through. Season with black pepper.
10. Take the spaghetti squash out of the oven and flip over on the baking sheet, so that the cut sides are now facing up.
11. Divide the veggie sauce mixture between the two spaghetti squash "wells" and top with the parmesan.
12. Broil until the cheese is melted, about 2 minutes. (Watch carefully!)
13. Remove from the oven and top with black pepper, red pepper flakes and parsley. Enjoy!
For more protein, top each veggie-stuffed squash half with a fried egg before topping with cheese and broiling in the oven.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (78g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 83 (68%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 8.3mg||3 %|
|Sodium 146.4mg||5 %|
|Potassium 132.9mg||3 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 4.7g|
|Protein 4.5g||6 %|
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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: 122
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