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Pepperoni Squash Toss

chef.tim.lee's picture
Ingredients
  Spaghetti squash 1 Large
  Garlic 2 Clove (10 gm)
  Onion 1 Medium
  Green pepper 1 Large
  Vegetable oil 2 Tablespoon
  Pepperoni 3 1⁄2 Ounce
  Canned tomato sauce 15 Ounce
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
Directions

Clean the squash; cut into half length, and discard seeds.
Place squash, cut side down, in a Dutch oven; add 2 inches water.
Bring water to a boil; cover and cook for 20 to 25 minutes or until tender.
Drain squash, and cool.
Using a fork, remove spaghetti-like strands; measure 5 cups of strands, and set aside.
Saute garlic, onion, and green pepper in oil in a large skillet just until onion is tender; add pepperoni and cook 2 minutes.
Stir in tomato sauce, oregano, and basil; cook 5 additional minutes or until thoroughly heated.
Toss with squash strands.

Recipe Summary

Cuisine: 
American
Servings: 
8

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 256 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.6%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 11.5 mg3.8%

Sodium 553.1 mg23%

Total Carbohydrates 39 g13%

Dietary Fiber 2.2 g8.7%

Sugars 3.9 g

Protein 7 g14%

Vitamin A 12.9% Vitamin C 57.2%

Calcium 14.5% Iron 14.7%

*Based on a 2000 Calorie diet

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Pepperoni Squash Toss Recipe