Italian Spaghetti Squash
Author: Mary Ann Wietbrock RN MSN ACNS BC
Nutrition Information
- Serves: 2 servings
- Serving size: 2
- Calories: 450
- Fat: 5 g
- Saturated fat: 5 g
- Trans fat: 0 mg
- Carbohydrates: 32 g
- Sodium: 812 mg
- Protein: 34 g
- Cholesterol: 0 mg
Prep time:
Cook time:
Total time:
Tasty fall recipe.
Ingredients
- 1 small/moderate size spaghetti squash
- ½ cup diced zucchini
- ½ cup diced green peppers
- 1 pound ground turkey of beef
- ½ teaspoon basil
- 1 jar/can pasta sauce
- 1 tablespoon grated Parmesan cheese
Instructions
- Bake spaghetti squash one (1) hour.
- Remove from oven and slice in half to cool 5 minutes.
- Remove inner seeds and return seeds to oven to roast for 10 minutes.
- Cool. Enjoy the seeds.
- Prepare spaghetti squash with a fork to remove- will pull out like spaghetti noodles.
- Brown ground turkey or beef in a moderate size stove top pan.
- Add diced zucchini and green peppers, the spaghetti squash, and pasta sauce.
- Simmer 15 minutes.
- Add basil.
- Serve warm and top with Parmesan cheese.
Notes
Vitamin A 32%
Calcium 17%
Vitamin C 100%
Vitamin B6 35%
Magnesium 14%
Iron 16%
Calcium 17%
Vitamin C 100%
Vitamin B6 35%
Magnesium 14%
Iron 16%
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