Spaghetti Squash with Tomatoes Recipe

Free Recipe Spaghetti Squash with Tomatoes

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Spaghetti Squash with Tomatoes Recipe

1 Spaghetti squash; (2 1/2 – 3
-lb)
2 tb Water
1/2 c Chopped red or green sweet
-pepper
1/2 c Sliced green onions
2 lg Tomatoes; chopped
2 tb Snipped parsley
1/2 Tsp.Dried dillweed
2 ts Dried basil; crushed
1 tb Parmesan cheese; grated

Spaghetti Squash with Tomatoes Preparation

Wash spaghetti squash; halve lengthwise. Scoop out seeds. Place squash halves, cut side down, in a baking dish. Bake in a 350o F. oven for 30 to 40 minutes or till tender. Meanwhile, in a medium nonstick skillet heat water. Add sweet pepper and green onions and cook for 2 minutes. Stir in tomatoes, parsley, dill, and basil. Simmer, uncovered, for 5 minutes more or till of desired consistency. Using two forks, remove stringy pulp from spaghetti squash and place on a serving platter. Spoon tomato mixture over spaghetti squash. Toss to combine. Sprinkle with Parmesan cheese. Makes 6 servings. Microwave directions for cooking spaghetti squash: Pierce squash several times with a fork, and place on paper towels in microwave oven. Microwave on high for 15 to 18 minutes or until tender, turning squash every 3 minutes. Let squash stand for 5 minutes; cut in half lengthwise, and discard seeds. Proceed as above. Nutrition facts per serving: 66 calories, 1 g total fat (0 g saturated fat), 1 mg cholesterol, 52 mg sodium, 13 g carbohydrate, 3 g fiber, 2 g protein. Daily Values: 15% vitamin A, 59% vitamin C, 5% calcium, 8% iron. Source: LoadRecipe__Astart_html___34879 (August 11999 Fresh From the Garden Recipe) Posted to fatfree digest by Elizabeth Farrell <ohm@ohm.org> on Oct 16, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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