Spaghetti Squash Primavera Recipe

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Ingredients:

Serving

2 tsp vegetable oil
1/2 tsp finely chopped garlic
1/4 cup finely chopped red onion
1/4 cup thinly sliced carrot
1/4 cup thinly sliced red bell pepper
1/4 cup thinly sliced green bell pepper
1 (14 1/2 oz) can italian-style stewed tomatoes, undrained
1/2 cup thinly sliced yellow squash
1/2 cup thinly sliced zucchini
1/2 cup frozen whole kernel corn, thawed
1/2 tsp dried oregano leaves
1/8 tsp dried thyme leaves
1 spaghetti squash (about 2 lb)
4 tsp grated parmesan cheese
2 tbsp minced fresh parsley

Directions:

Heat oil in large skillet.
Cook and stir 3 minutes.
Add tomatoes, yellow squash, zucchini, corn, oregano and thyme.
Cook and stir 5 minutes.
Cut spaghetti squash in half, lengthwise.
Remove seeds.
Cover with plastic wrap.
Microwave on HIGH for about 9 minutes or until squash separates easily into strands when tested with fork.
Cot each half of the squash lengthwise, in half again.
Separate strands with fork.
Spoon vegetables evenly over halves.
Top each serving with cheese and parsley before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	149.79 Kcal (627 kJ)
Calories from fat	47 Kcal
		% Daily Value*
Total Fat	5.22g	8%
Cholesterol	1.47mg	0%
Sodium	79.86mg	3%
Potassium	588.79mg	13%
Total Carbs	26.69g	9%
Sugars	10.46g	42%
Dietary Fiber	6.3g	25%
Protein	5.13g	10%
Vitamin C	44.6mg	74%
Vitamin A	0.7mg	22%
Iron	10.6mg	59%
Calcium	93.1mg	9%

Amount Per 100 g
Calories	41.09 Kcal (172 kJ)
Calories from fat	12.89 Kcal
		% Daily Value*
Total Fat	1.43g	8%
Cholesterol	0.4mg	0%
Sodium	21.91mg	3%
Potassium	161.52mg	13%
Total Carbs	7.32g	9%
Sugars	2.87g	42%
Dietary Fiber	1.73g	25%
Protein	1.41g	10%
Vitamin C	12.2mg	74%
Vitamin A	0.2mg	22%
Iron	2.9mg	59%
Calcium	25.5mg	9%

* 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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