Sauteed Vegetables with Spaghetti Squash Recipe

Summary

Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Spaghetti squash1 Medium
 Onion1 Small, chopped
 Butter/Margarine2 Tablespoon
 Zucchini2 Medium, sliced
 Grated carrot1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Tomatoes2 Medium, coarsely chopped
 Chopped parsley3 Tablespoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size

Calories 174 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 13 mg

Sodium 190.7 mg7.9%

Total Carbohydrates 28 g9.4%

Dietary Fiber 2.2 g8.6%

Sugars 3.7 g

Protein 5 g9.3%

Vitamin A 28.4% Vitamin C 70%

Calcium 12.8% Iron 10.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY

1) Clean the squash and cut into half lengthwise.
2) Discard the seeds.

MAKING

3) Put the squash with cut side down in a Dutch oven.
4) Add 2 inches of water and boil the squash.
5) Cook for 25 minutes.
6) Drain the squash and allow to cool.
7) Remove the spaghetti-like strand and measure around 3 cups of strands.
8) Take a skillet and heat the butter.
9) Add onion and saute for 2 minutes.
10) Put carrots, green peppers and zucchini. Saute for 5 more minutes and then add tomatoes, parsley along with salt and pepper.
11) Cook for 5 minutes on low heat.
12) Take the vegetables and mix with squash strands.
13) Toss them well.

SERVING

14) Portion onto 6 individual serving plates.
15) Sprinkle cheese before serving.
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