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Spaghetti Squash with Salsa

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  Spaghetti squash 3 Pound, halved lengthwise (1 Piece)
  Plum tomatoes 10 , chopped
  Chopped fresh basil 1⁄4 Cup (4 tbs)
  Chopped italian parsley 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), minced
  Lemon juice 1 Tablespoon
  Olive oil 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon

Preheat the oven to 400°F.
Line a baking sheet with foil and coat with no-stick spray.
Place the squash, cut side down, on the prepared baking sheet.
Bake for 50 minutes, or until soft and tender.
Scoop out and discard the seeds.
Using a fork, separate the squash into strands and transfer to a large bowl.
In a food processor, combine the tomatoes, basil, parsley, garlic, lemon juice, oil, salt, and pepper.
Process until combined but slightly chunky.
Pour over the squash and toss to coat.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 707 Calories from Fat 218

% Daily Value*

Total Fat 25 g38.1%

Saturated Fat 3.7 g18.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 774.9 mg32.3%

Total Carbohydrates 128 g42.7%

Dietary Fiber 7.4 g29.8%

Sugars 0.6 g

Protein 15 g29.7%

Vitamin A 105.8% Vitamin C 177.1%

Calcium 36.8% Iron 49.3%

*Based on a 2000 Calorie diet

Spaghetti Squash With Salsa Recipe