Spaghetti Squash with Tomatoes & Basil

Delightful pasta substitute

Delightful pasta substitute

Spaghetti Squash with Tomatoes & Basil
Serves 2
A delightful substitute for pasta!
Print
Prep Time
1 hr
Total Time
1 hr
Prep Time
1 hr
Total Time
1 hr
183 calories
26 g
0 g
8 g
8 g
1 g
402 g
189 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
402g
Servings
2
Amount Per Serving
Calories 183
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 189mg
8%
Total Carbohydrates 26g
9%
Dietary Fiber 12g
48%
Sugars 10g
Protein 8g
Vitamin A
64%
Vitamin C
88%
Calcium
46%
Iron
97%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 spaghetti squash, medium size
  2. 3 medium to large tomatoes
  3. 2 cloves garlic
  4. 1/2 tablespoon olive oil
  5. 1/4 cup basil chiffonade
  6. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Cut squash lengthwise; scoop out and discard the seeds.
  3. Fill a roasting pan with 1" water and lay squash halves face down in water. Bake 45 - 60 minutes until squash is very soft.
  4. Meanwhile, cut basil chiffonade: stack leaves and roll cigar style. With a sharp knife, cut into narrow ribbons. Set aside.
  5. In small skillet, heat olive oil until hot on low. Chop tomatoes (or use about 1.5 cups of cherry tomatoes halved) and add with garlic to hot oil. Salute; add salt and pepper to taste.
  6. When squash is done, use a fork and scrape out the spaghetti squash from the shell. Divide squash between two plates. Spoon tomato mixture evenly on top of squash and top with basil.
  7. Serve immediately.
Notes
  1. GF, DF, Vegan
  2. If animal protein is desired, saute diced chicken breast and add to top of squash, then top with tomato mixture and basil.
beta
calories
183
fat
8g
protein
8g
carbs
26g
more
Kat Maeda https://katmaeda.com/

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