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Spaghetti Squash Primavera With Zucchini Recipe
|Spaghetti squash||2 Pound|
|Zucchini||8 Ounce, cut into 0.5 inch slices|
|Green pepper||1 Large, cut into 1 inch pieces|
|Stalk celery||1 , sliced|
|Italian herb seasoning||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Large, coarsely chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 244 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 8.9 g44.6%
Trans Fat 0 g
Cholesterol 37.1 mg
Sodium 228.4 mg9.5%
Total Carbohydrates 25 g8.2%
Dietary Fiber 2.8 g11.2%
Sugars 4.9 g
Protein 7 g13.3%
Vitamin A 39.6% Vitamin C 113.5%
Calcium 17.6% Iron 9.4%
*Based on a 2000 Calorie diet
Place in oven on microwave roasting rack and cook on HI, 7 minutes.
Turn squash over and continue to cook another 3 to 5 minutes, or until done.
Combine zucchini, green pepper, celery, dill, basil, and Italian seasoning-in a 1 1/2-quart microproof casserole.
Dot vegetables with butter.
Cover with casserole lid and cook on HI, 10 minutes.
Stir in tomatoes.
Cover and cook on HI, 5 minutes.
Cut squash in half and remove seeds.
With two forks, carefully transfer squash strands to serving platter.
Spoon vegetables over top.
Sprinkle with Parmesan cheese.
Garnish with parsley, if desired.