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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 4 servings.
Calories from Fat 9
Calories 35
% Daily Values*
Total Fat 1g 2 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 19mg 1 %
Potassium 123mg  
Total Carbohydrate 8g 3 %
  Dietary Fiber g 0 %
  Sugars g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 7 %
Calcium 0 % Iron 11 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • SPAGHETTI SQUASH WITH POMODORO SAUCE

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SPAGHETTI SQUASH WITH POMODORO SAUCE

Reference:

SELF, November 2002

Prep:

Active time: 15 min

Servings:

Makes 4 servings.

Ingredients
1 spaghetti squash (about 1 1/2 lb)
Vegetable-oil cooking spray
2 cloves garlic, peeled and minced
1 small onion, finely chopped
2 tsp olive oil
1 can (28 oz) diced plum tomatoes
3 tbsp tomato paste
1 tsp white wine vinegar
1 tsp dried oregano
1 tsp dried

Cooking Instructions
Step 1 Preheat oven to 375F. Halve squash lengthwise and scoop out seeds. Coat a baking sheet with cooking spray; lay halves, flesh side down, on sheet. Bake 35 minutes or until you can easily pierce shell. While squash bakes, sautЩ garlic and onion in oil over medium heat 5 minutes. Add remaining ingredients except fresh basil and cook, stirring occasionally, for 30 minutes. Lower heat if sauce begins to boil. Remove squash from oven. Scrape crosswise to pull strands from shell. Place in nonmetal serving bowl. Pour sauce over squash and garnish with basil.