Spaghetti Squash Primavera With Zucchini
|Spaghetti squash||2 Pound|
|Zucchini||8 Ounce, cut into 0.5 inch slices|
|Green pepper||1 Large, cut into 1 inch pieces|
|Stalk celery||1 , sliced|
|Italian herb seasoning||1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Tomatoes||2 Large, coarsely chopped|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Pierce squash deeply several times with long-tined fork.
Place in oven on microwave roasting rack and cook on HI, 7 minutes.
Turn squash over and continue to cook another 3 to 5 minutes, or until done.
Combine zucchini, green pepper, celery, dill, basil, and Italian seasoning-in a 1 1/2-quart microproof casserole.
Dot vegetables with butter.
Cover with casserole lid and cook on HI, 10 minutes.
Stir in tomatoes.
Cover and cook on HI, 5 minutes.
Cut squash in half and remove seeds.
With two forks, carefully transfer squash strands to serving platter.
Spoon vegetables over top.
Sprinkle with Parmesan cheese.
Garnish with parsley, if desired.
Calories 244 Calories from Fat 134
% Daily Value*
Total Fat 15 g23.6%
Saturated Fat 8.9 g44.6%
Trans Fat 0 g
Cholesterol 37.1 mg12.4%
Sodium 228.4 mg9.5%
Total Carbohydrates 25 g8.2%
Dietary Fiber 2.8 g11.2%
Sugars 4.9 g
Protein 7 g13.3%
Vitamin A 39.6% Vitamin C 113.5%
Calcium 17.6% Iron 9.4%
*Based on a 2000 Calorie diet