Confetti Spaghetti Squash Recipe

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Ingredients:

Serving

1 (2 1/2 lb) spaghetti squash
2 -3 tbsp butter
3 medium tomatoes, seeded and chopped (about 1 lb)
1 medium zucchini , cut into 1/2-inch pieces
salt and pepper , to taste
1/2-1 cup grated parmesan cheese

Directions:

Preheat oven to 350°F.
Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
Use fork to scrape out spaghetti-like strands; set aside.
In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	100.29 Kcal (420 kJ)
Calories from fat	61.92 Kcal
		% Daily Value*
Total Fat	6.88g	11%
Cholesterol	17.79mg	6%
Sodium	156.34mg	7%
Potassium	214.67mg	5%
Total Carbs	6.65g	2%
Sugars	3.5g	14%
Dietary Fiber	1.71g	7%
Protein	4.78g	10%
Vitamin C	9.5mg	16%
Iron	0.1mg	1%
Calcium	124mg	12%

Amount Per 100 g
Calories	78.01 Kcal (327 kJ)
Calories from fat	48.16 Kcal
		% Daily Value*
Total Fat	5.35g	11%
Cholesterol	13.84mg	6%
Sodium	121.61mg	7%
Potassium	166.97mg	5%
Total Carbs	5.17g	2%
Sugars	2.72g	14%
Dietary Fiber	1.33g	7%
Protein	3.72g	10%
Vitamin C	7.4mg	16%
Iron	0.1mg	1%
Calcium	96.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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