Spaghetti Squash Primavera Recipe

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Ingredients:

Serving

1 large spaghetti squash (3-1/2 lb)
1/4 cup sliced carrot
1/4 cup chopped red onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
2 tsp canola oil
1 cup thinly sliced yellow summer squash
1 cup thinly sliced zucchini
1 garlic clove, minced
1 can (14-1/2 oz) italian stewed tomatoes
1/2 cup frozen corn, thawed
1/2 tsp salt
1/2 tsp dried oregano
1/8 tsp dried thyme
4 tsp grated parmesan cheese
2 tbsp minced fresh parsley

Directions:

Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender.
Meanwhile, in a large skillet, saute the carrot, onion, peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally.
Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	262.84 Kcal (1100 kJ)
Calories from fat	95.22 Kcal
		% Daily Value*
Total Fat	10.58g	16%
Cholesterol	12.11mg	4%
Sodium	579.61mg	24%
Potassium	909.89mg	19%
Total Carbs	43.27g	14%
Sugars	16.84g	67%
Dietary Fiber	10.17g	41%
Protein	9.62g	19%
Vitamin C	58.5mg	98%
Vitamin A	0.1mg	3%
Iron	1.4mg	8%
Calcium	158.9mg	16%

Amount Per 100 g
Calories	46.18 Kcal (193 kJ)
Calories from fat	16.73 Kcal
		% Daily Value*
Total Fat	1.86g	16%
Cholesterol	2.13mg	4%
Sodium	101.82mg	24%
Potassium	159.85mg	19%
Total Carbs	7.6g	14%
Sugars	2.96g	67%
Dietary Fiber	1.79g	41%
Protein	1.69g	19%
Vitamin C	10.3mg	98%
Iron	0.2mg	8%
Calcium	27.9mg	16%

* 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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