Spaghetti Squash Premavera

SuniBC

Spaghetti Squash Premavera

55 Minutes to Prepare and Cook


Ingredients

2 cup spaghetti squash, (one whole squash)
3 spears broccoli, fresh, (about 5" long) cut in bite size pieces
1 slice onion, raw, large (1/4" thick) chopped
3 cloves garlic, chopped
1 cup cherry tomatoes, sliced in half
3/4 cup snap peas
2 medium scallions, raw, (4-1/8" long) chopped
6 tbsp parmesan cheese, grated
garlic powder


Directions
Slice squash in half, sprinkle garlic powder on it and lay face down on a cookie sheet sprayed with a bit of cooking spray, cover in aluminum foil, and bake at 375 for about 45 minutes, or until squash is soft. Meanwhile, chop and prep other veggies (you can really add any!). When the squash is almost done, in a large skillet, saute (steam) the broccoli and onion in a little water. Add the remaining ingredients just as the squash is about to come out of the oven. Scrape out the squash, and add to the skillet and let everything heat through for a few minutes - long enough for the tomatoes to soften. Divide into 3 equal servings (can also do 4 if it's a large squash) sprinkle each serving with 2 tablespoons of Parmesan cheese.

Number of Servings: 3

Calories 112.1
Total Fat 3.6 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 7.9 mg
Sodium 220.1 mg
Potassium 402.1 mg
Total Carbohydrate 15.0 g
Dietary Fiber 3.9 g
Sugars 3.7 g
Protein 7.1 g
Vitamin A 21.4 % , Vitamin C 68.5 %, Calcium 19.2 % , Iron 6.5 %

SuniBC

Spaghetti Squash Premavera

55 Minutes to Prepare and Cook


Ingredients

2 cup spaghetti squash, (one whole squash)
3 spears broccoli, fresh, (about 5" long) cut in bite size pieces
1 slice onion, raw, large (1/4" thick) chopped
3 cloves garlic, chopped
1 cup cherry tomatoes, sliced in half
3/4 cup snap peas
2 medium scallions, raw, (4-1/8" long) chopped
6 tbsp parmesan cheese, grated
garlic powder


Directions
Slice squash in half, sprinkle garlic powder on it and lay face down on a cookie sheet sprayed with a bit of cooking spray, cover in aluminum foil, and bake at 375 for about 45 minutes, or until squash is soft. Meanwhile, chop and prep other veggies (you can really add any!). When the squash is almost done, in a large skillet, saute (steam) the broccoli and onion in a little water. Add the remaining ingredients just as the squash is about to come out of the oven. Scrape out the squash, and add to the skillet and let everything heat through for a few minutes - long enough for the tomatoes to soften. Divide into 3 equal servings (can also do 4 if it's a large squash) sprinkle each serving with 2 tablespoons of Parmesan cheese.

Number of Servings: 3

Calories 112.1
Total Fat 3.6 g
Saturated Fat 2.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.9 g
Cholesterol 7.9 mg
Sodium 220.1 mg
Potassium 402.1 mg
Total Carbohydrate 15.0 g
Dietary Fiber 3.9 g
Sugars 3.7 g
Protein 7.1 g
Vitamin A 21.4 % , Vitamin C 68.5 %, Calcium 19.2 % , Iron 6.5 %

MontanaGirl

That sounds yummy! Thanks

kristie874

Yum! I LOVE spaghetti squash! I usually make a homemade marinara for it or just toss it with lemon juice, "fake" fat free spray "butter," and parmesan cheese. You can make this a lot faster if you just cover it with plastic wrap (after it's cut in half, of course) and microwave it for about 10 minutes, or until it's fully cooked. Thanks for the new idea!

Healthier_Me

I have to definitely try spaghetti squash.
Here's a link for an easy marinara sauce:
http://www.myfitnesspal.com/topics/show/7276-quick-marinara

~Joanna:flowerforyou:

julie737

I love spaghetti squash! I usually use it as a subsitute for pasta when I make spaghetti for my kids.

This looks yummy. Thanks!

moonshadow

I'm going try that. It sounds delicious

msarro

Ditto, this sounds awesome! I need to see if I can't hunt down a spaghetti squash or two at wegmans.