Spaghetti Squash Primavera
|Spaghetti squash||2 Pound (1 Small One)|
|Olive oil/Vegetable oil||1 Tablespoon|
|Sweet red pepper||1 Medium, cut into matchstick-thin strips|
|Zucchini||1 Medium, cut into matchstick-thin strips|
|Garlic||1 Clove (5 gm), minced|
|Canned chunky creamy mushroom soup||10 1⁄2 Ounce (1 Can)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
1. Pierce spaghetti squash several times with fork. Place squash on microwave-safe plate. Microwave, uncovered, on high 12 minutes or until fork-tender, turning over once during cooking. Let stand while preparing sauce.
2. In 2-quart microwave-safe casserole, combine oil, red pepper, zucchini and garlic. Cover with lid; microwave on high 3 minutes or until vegetables are tender, stirring once during cooking.
3. Stir soup and cheese into vegetable mixture. Cover; microwave on high 3 minutes or until hot and bubbling.
4. Halve squash lengthwise; remove seeds. With fork, lift out spaghetti-like strands to serving platter; discard squash shells. Pour sauce over squash. Serve with additional Parmesan cheese.
Serving size: Complete recipe
Calories 818 Calories from Fat 359
% Daily Value*
Total Fat 41 g62.8%
Saturated Fat 10.4 g52.1%
Trans Fat 0 g
Cholesterol 36.6 mg12.2%
Sodium 814.5 mg33.9%
Total Carbohydrates 94 g31.5%
Dietary Fiber 5.1 g20.4%
Sugars 8.8 g
Protein 30 g60.4%
Vitamin A 98.9% Vitamin C 353%
Calcium 71.4% Iron 25.1%
*Based on a 2000 Calorie diet