Directions:
- Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20-30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork. In a skillet, cook beef, onion, red pepper and garlic until meat is browned and the vegetables are tender. Drain; add tomatoes, oregano, salt, pepper and squash. Cook and stir for 1-2 minutes or until liquid is absorbed. Transfer to an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with the cheese and parsley; let stand a few minutes. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.05 Kcal (930 kJ) | ||
| Calories from fat | 102.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.35g | 17% | |
|---|---|---|---|
| Cholesterol | 47.71mg | 16% | |
| Sodium | 264.23mg | 11% | |
| Potassium | 557.79mg | 12% | |
| Total Carbs | 15.83g | 5% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 4.52g | 18% | |
| Protein | 18.51g | 37% | |
| Vitamin C | 24.5mg | 41% | |
| Iron | 2mg | 11% | |
| Calcium | 112.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 69.65 Kcal (292 kJ) | ||
| Calories from fat | 32.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 17% | |
|---|---|---|---|
| Cholesterol | 14.97mg | 16% | |
| Sodium | 82.88mg | 11% | |
| Potassium | 174.95mg | 12% | |
| Total Carbs | 4.97g | 5% | |
| Sugars | 2.27g | 29% | |
| Dietary Fiber | 1.42g | 18% | |
| Protein | 5.81g | 37% | |
| Vitamin C | 7.7mg | 41% | |
| Iron | 0.6mg | 11% | |
| Calcium | 35.2mg | 11% | |
* 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.
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