Spaghetti Squash Tossed With Tomato Concasse
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Caprial3 | 6 | Servings |
INGREDIENTS
| 1 | Spaghetti squash, baked | |
| until fork | ||
| tender | ||
| 5 | Tomatoes, peeled and seeded | |
| 3 | Cloves garlic | |
| 1/4 | c | Balsamic vinegar |
| 2 | T | Olive oil |
| 1 | Basil, julienne | |
| Salt to taste | ||
| 1 | T | Cracked black pepper |
| 1/2 | c | Grated parmesan |
INSTRUCTIONS
For the spaghetti squash, scrape the squash into a large bowl with a fork. Roughly chop the tomatoes and toss with the squash. In a small bowl place garlic, vinegar, olive oil and basil whisk together and season with salt and cracked black pepper. Pour over squash and toss well. Place on a platter and top with parmesan. Serve room temperature. Converted by MC_Buster. Per serving: 75 Calories (kcal); 5g Total Fat; (54% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 161
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 31.1mg
Sodium: 390.3mg
Potassium: 397.8mg
Carbohydrates: 8.1g
Fiber: 1.4g
Sugar: 4.9g
Protein: 12g