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Spaghetti Squash With Red Beans And Tomato Sauce Recipe
|Tomatoes||3 Large, chopped|
|Onion||1 Medium, chopped|
|Sweet red pepper||1 Large, chopped|
|Reduced-sodium soy sauce||2 Teaspoon|
|Cooked red kidney beans/2 cups canned red kidney beans, rinsed and drained||2 Cup (32 tbs)|
|Dried marjoram||1 1⁄2 Teaspoon|
|Dried basil||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2021 Calories from Fat 141
% Daily Value*
Total Fat 17 g25.8%
Saturated Fat 3.1 g15.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 732.6 mg30.5%
Total Carbohydrates 401 g133.7%
Dietary Fiber 72.7 g290.8%
Sugars 36.5 g
Protein 102 g204.3%
Vitamin A 213.3% Vitamin C 513.7%
Calcium 111.8% Iron 229.8%
*Based on a 2000 Calorie diet
Place the squash, cut side down, in a large baking dish.
Use a fork to prick the skin.
Bake at 350Â° about 30 minutes or until the squash is tender.
Meanwhile, for the sauce, in a blender or food processor, blend or process the tomatoes, onions, peppers and soy sauce until smooth.
Transfer the mixture to a large skillet.
Add the beans, marjoram, basil and oregano.
Bring to a boil, stirring frequently.
Reduce the heat, cover and simmer for 30 minutes, stirring occasionally.
Use a fork to shred and remove the pulp from the squash.
Transfer the pulp to a serving bowl.