Spaghetti Squash With Garden Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Veg06 | 4 | Servings |
INGREDIENTS
| 1 | Spaghetti Squash | |
| 1 | t | Olive Oil |
| 4 | Green Onions, sliced | |
| diagonally | ||
| 1 | Zucchini, diced | |
| 2 | Garlic Cloves, minced | |
| 3 | Tomatoes, Chopped | |
| 1/4 | c | Fresh Parsley, minced |
| 2 | T | Basil Leaves, thinly sliced |
| 1 | t | Balsamic Vinegar |
| 1/8 | t | Freshly Ground Black Pepper |
| 1/3 | c | Freshly Grated Parmesan |
| Cheese |
INSTRUCTIONS
Cut the spaghetti squash lengthwise in half. Place each half, cut side down, on a plate. Microwave on HIGH for 5-6 minutes or until tender. Keep warm. Meanwhile heat the oil in a medium nonstick skillet over medium heat. Add the green onions and cook, stirring frequently, until the onions are translucent, about 1 to 2 minutes. Add the zucchini and cook, stirring, 1 ~2 minutes ir until the zucchini is just crisp-tender. Add the tomatoes, parsley, basil, vinegar and pepper and bring to a boil. Reduce heat, cover and simmer 5 minutes. To serve, remove seeds from squash halves. With a fork, gently tease out the strands of squash. Serve on warmed plates topped with vegetable mixture. Sprinkle with cheese. Recipe by: The No Tofu Vegetarian Cookbook-Sharon Sassaman Claessens Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 271
Calories From Fat: 142
Total Fat: 16.1g
Cholesterol: 44.8mg
Sodium: 963.1mg
Potassium: 532.6mg
Carbohydrates: 11.2g
Fiber: 2.9g
Sugar: 5.1g
Protein: 22g