Directions:
- Pierce the squash with the tip of a sharp knife in several places; place on a paper plate and microwave on high 20 minutes, until just softened, turning once during cooking. Let stand 5 minutes to cool. Cut the squash in half lengthwise and remove the seeds. Using a fork, scoop out the pulp. Measure out 6 cups of squash (reserving any remaining squash for another use).
- Spray a large nonstick skillet or wok with nonstick spray; heat. Add the vegetables and cook, stirring as needed, until tender-crisp, 7 - 8 minutes.
- Stir in the spaghetti squash, broth, soy sauce, basil and black pepper; cook until heated through, about 2 minutes. Serve, sprinkled with cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.18 Kcal (499 kJ) | ||
| Calories from fat | 29.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 5% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 1% | |
| Sodium | 500.19mg | 21% | |
| Potassium | 395.73mg | 8% | |
| Total Carbs | 22.35g | 7% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 65.8mg | 110% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 25.7mg | 143% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 37.4 Kcal (157 kJ) | ||
| Calories from fat | 9.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.02g | 5% | |
|---|---|---|---|
| Cholesterol | 0.96mg | 1% | |
| Sodium | 156.96mg | 21% | |
| Potassium | 124.18mg | 8% | |
| Total Carbs | 7.01g | 7% | |
| Sugars | 3.02g | 39% | |
| Dietary Fiber | 1.71g | 22% | |
| Protein | 1.39g | 9% | |
| Vitamin C | 20.6mg | 110% | |
| Vitamin A | 0.5mg | 54% | |
| Iron | 8.1mg | 143% | |
| Calcium | 30mg | 10% | |
* 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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