Spaghetti Squash
| Total : 75 min |
Ingredients:
- 1 small spaghetti squash
- 1 small onion, chopped
- 1 teaspoon basil
- 1 tablespoon olive or vegetable oil
- 2 tomatoes, chopped
Directions:
- Preheat oven to 350°F. Pierce squash in several places with fork. Place on baking sheet. Bake for 1 hour or until fork tender.
- Sauté onion and basil in olive oil in medium skillet for 5 minutes.
- Add tomatoes. Cook for 10 minutes, stirring frequently. Simmer while preparing squash.
- Cut squash lengthwise, discarding seeds. Remove strands to skillet with fork. Cook until heated through, tossing gently.
- Note: This recipe can also be prepared in the microwave. To make the squash: Cut squash in half lengthwise, discarding seeds. Place on dish cut side down. Cover. Microwave on HIGH 8-10 minutes. Let stand several minutes. With fork, remove strands of spaghetti squash. The dish can be served in the squash shell. To make the sauce: Sauté onion and basil with olive oil 2 minutes. Add tomatoes, microwave on HIGH 2½-3 minutes, stirring once.
Exchange: 1 starch
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
4 1-cup servings
4 1-cup servings
Amount Per Serving
Calories 70 Calories from Fat 35
% Daily Value
6% Total Fat 4g
0% Cholesterol 0mg
1% Sodium 20mg
3% Total Carbohydrate 10g
8% Dietary Fiber 2g
0% Sugars 0g
2% Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
