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Herbed Spaghetti Squash Toss

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Ingredients
  Spaghetti squash 3 Pound
  Diced pimiento 2 Ounce
  Chopped parsley 3 Tablespoon
  Water 2 Tablespoon
  Margarine 1 Tablespoon
  Dried oregano 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  White pepper 1⁄4 Teaspoon
Directions

Wash squash; cut in half lengthwise, discarding seeds.
Place squash halves, cut side down, in a large Dutch oven; add a small amount of water.
Bring to a boil.
Cover; reduce heat, and simmer 25 minutes or until tender.
Drain.
Remove spaghetti-like strands from squash, using a fork.
Combine 3 cups squash and remaining ingredients in a large skillet; toss gently.
Reserve remaining squash for other uses.
Cook over low heat 5 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Interest: 
Healthy

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4.37143
Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 178

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 393.2 mg16.4%

Total Carbohydrates 104 g34.7%

Dietary Fiber 4.5 g17.8%

Sugars 2.1 g

Protein 11 g23%

Vitamin A 108.3% Vitamin C 152.9%

Calcium 47.2% Iron 52.1%

*Based on a 2000 Calorie diet

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Herbed Spaghetti Squash Toss Recipe