Nutrition Facts

  • One serving:
  • 3/4 cup squash with 1/3 cup sauce (calculated without Parmesan cheese)
  • Calories:
  • 135
  • Fat:
  • 4 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 372 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 6 g
  • Protein:
  • 4 g
  • Diabetic Exch:
  • 2 vegetable, 1 starch, 1/2 fat.
Contest Winning Recipe

Spaghetti Squash with Red Sauce

This fabulous, meatless main dish is a great way to get the kids to eat lots of vegetables…and a great way for you to use some of the fresh harvest from your garden. — Kathryn Pehl Prescott, Arizona

SERVINGS

6

CATEGORY

Lower Fat

METHOD

Other stovetop

PREP

25 min.

COOK

15 min.

TOTAL

40 min.

INGREDIENTS

  • 1 medium spaghetti squash (about 4 pounds)
  • 2 cups chopped fresh tomatoes
  • 1 cup sliced fresh mushrooms
  • 1 cup diced green pepper
  • 1/2 cup shredded carrot
  • 1/4 cup diced red onion
  • 2 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • Grated Parmesan cheese, optional

DIRECTIONS

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovered, on high for 14-16 minutes or until tender.
    Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.
    When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese if desired. Yield: 6 servings.

Printed from tasteofhome.com Oct 7, 2008

Copyright Reiman Media Group, Inc © 2008