RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4883
| View Recipe |
|
|
| Recipe Name: |
Spaghetti Squash with Marinara - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.88
|
| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Teaspoon oil, olive
|
Directions:
Preheat oven to 350ºF.
Halve squash lengthwise and scoop out seeds. Place squash, cut sides down, in a large baking dish and prick skin all over with a fork. Bake until tender, 30 to 40 minutes.
Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat. Add onion and garlic and sauté until tender, about 5 minutes. Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti. Spoon sauce over squash and sprinkle with Parmesan cheese. Yields about 1 1/2 cups of squash, 1/4 cup of sauce and 1 tablespoon of cheese per serving.
Pts = 2 |
|
|
|
| Nutrition per Serving: |
| Calories: |
82 |
Total Carbs: |
5.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
6.2 |
Fat: |
3.5 |
Protein: |
4.02 |
| Fiber: |
0.10 |
Sodium: |
223.53 |
|
|
|
