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Spaghetti Squash Primavera

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Ingredients
  Olive oil 1 Teaspoon
  Diced green bell pepper 1⁄4 Cup (4 tbs)
  Diced zucchini 1⁄4 Cup (4 tbs)
  Sliced mushrooms 1⁄4 Cup (4 tbs)
  Diced carrot 1⁄4 Cup (4 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), minced
  Plum tomato 1 , diced
  Red wine/Water 1 Tablespoon
  Dried basil leaves 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Cooked spaghetti squash 2 Cup (32 tbs)
  Grated parmesan cheese 2 Tablespoon
Directions

Heat oil in medium skillet over low heat.
Add bell pepper, zucchini, mushrooms, carrot, green onions and garlic; cook 10 to 12 minutes or until crisp-tender, stirring ocassionally.
Stir in tomato, wine, basil, salt and black pepper; cook 4 to 5 minutes, stirring once or twice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Pasta
Interest: 
Everyday

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 441 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 6 g29.8%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 981.8 mg40.9%

Total Carbohydrates 63 g20.9%

Dietary Fiber 13.7 g54.7%

Sugars 12.5 g

Protein 15 g29.8%

Vitamin A 175.2% Vitamin C 110.9%

Calcium 45.6% Iron 18.2%

*Based on a 2000 Calorie diet

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Spaghetti Squash Primavera Recipe