Spaghetti Squash Riviera
|Spaghetti squash||2 Pound|
|Onion||1 , thinly sliced|
|Green pepper||1 , thinly sliced|
|Sweet red pepper||1 , thinly sliced|
|Olive oil||1 Teaspoon|
|Zucchini||2 Small, thinly sliced on the diagonal|
|Spinach||1 Cup (16 tbs), chopped|
|Basil||1⁄4 Cup (4 tbs), chopped|
|Minced parsley||2 Tablespoon|
|Cooked chick peas||1 Cup (16 tbs)|
|Tomato sauce||1 Cup (16 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
Halve the spaghetti squash lengthwise and remove the seeds.
Place each half, cut-side down, on a plate.
Microwave each half on high for 7 minutes, or until tender.
In a 2 1/2-quart saucepan, combine the onions, green peppers, red peppers, and oil.
Microwave on high for 3 minutes, or until crisp-tender.
Stir in the zucchini.
Microwave on high for 3 minutes, or until the zucchini is crisp-tender.
Stir in the spinach, basil, and parsley.
Microwave on high for 2 minutes, or until the spinach is wilted.
Stir in the chick-peas, tomato sauce, and black pepper.
Microwave on high for 3 to 4 minutes, or until heated through.
Using a fork, flake the spaghetti squash into strands.
Place the strands on a serving platter.
Top with the vegetables.
Sprinkle with the Parmesan.
Serving size: Complete recipe
Calories 988 Calories from Fat 199
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 6.7 g33.6%
Trans Fat 0 g
Cholesterol 17 mg5.7%
Sodium 1067.5 mg44.5%
Total Carbohydrates 171 g57.1%
Dietary Fiber 29 g116.1%
Sugars 40.9 g
Protein 42 g84.4%
Vitamin A 256.2% Vitamin C 743.3%
Calcium 80.8% Iron 85%
*Based on a 2000 Calorie diet