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Sauteed Vegetables with Spaghetti Squash

Ingredients
  Spaghetti squash 1 Medium
  Onion 1 Small, chopped
  Butter/Margarine 2 Tablespoon
  Zucchini 2 Medium, sliced
  Grated carrot 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Tomatoes 2 Medium, coarsely chopped
  Chopped parsley 3 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Grated parmesan cheese 1 Tablespoon
Directions

GETTING READY

1) Clean the squash and cut into half lengthwise.
2) Discard the seeds.

MAKING

3) Put the squash with cut side down in a Dutch oven.
4) Add 2 inches of water and boil the squash.
5) Cook for 25 minutes.
6) Drain the squash and allow to cool.
7) Remove the spaghetti-like strand and measure around 3 cups of strands.
8) Take a skillet and heat the butter.
9) Add onion and saute for 2 minutes.
10) Put carrots, green peppers and zucchini. Saute for 5 more minutes and then add tomatoes, parsley along with salt and pepper.
11) Cook for 5 minutes on low heat.
12) Take the vegetables and mix with squash strands.
13) Toss them well.

SERVING

14) Portion onto 6 individual serving plates.
15) Sprinkle cheese before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
6

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 174 Calories from Fat 59

% Daily Value*

Total Fat 7 g10.5%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 13 mg4.3%

Sodium 190.7 mg7.9%

Total Carbohydrates 28 g9.4%

Dietary Fiber 2.2 g8.6%

Sugars 3.7 g

Protein 5 g9.3%

Vitamin A 28.4% Vitamin C 70%

Calcium 12.8% Iron 10.1%

*Based on a 2000 Calorie diet

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Sauteed Vegetables With Spaghetti Squash Recipe