Confetti Spaghetti Squash

Confetti Spaghetti Squash

Serves: 4.

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12 Ratings 3 stars

Dietitian Tip: I like to substitute large tomatoes for cherry tomatoes.

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 120 Sodium: 65mg
Fat: 3.5g Carbohydrate: 21g
Saturated Fat: 2g Dietary Fiber: 5g
Trans fats: 0g Sugars: 9g
Cholesterol: 10mg Protein: 3g

DAILY VALUES

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vitamin A
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vitamin C
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iron

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Directions

  1. Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
  2. Use fork to scrape out spaghetti-like strands; set aside.
  3. In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan, if desired.
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