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Spaghetti Squash Riviera

Microwaverina's picture
  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.
Keep warm.
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.

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Nutrition Rank

Nutrition Facts

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

Spaghetti Squash Riviera Recipe