Low Sodium Cooking Logo

Easy CSS Drop Down Menu Css3Menu.com


Spaghetti Squash Primavera


This makes a nice meat-free meal with just a salad for accompaniment. I'd never tried microwaving a spaghetti sauce before, but it seemed to work out better than baking it, staying soft and juicy and taking less than half the time.

1 md Spaghetti Squash
1 cn Tomatoes,No Salt Added
2 c Mushroom,Sliced
1 Carrot,Grated
1/2 Green Bell Peppers,Chopped
1/2 c Peas,Frozen
1 T Italian Seasoning
1/2 T Garlic Powder
1/4 c Red Wine
1/2 c Mozzarella,Shredded

Pierce squash to center in several places. Microwave on high, 20 minutes, turning several times during cooking if microwave does not have a turntable. Slice in half lengthwise. When cool enough to handle, remove seeds and shred squash into strands with a fork. place remaining ingredients in a heavy saucepan. bring to a boil, reduce heat, cover and simmer until vegetables are tender and sauce is thickened, about 15-20 minutes. Serve sauce over squash. Sprinkle with cheese.

Yield: 4 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 4

Amount Per Serving
Calories 156
Calories from Fat 34

% Daily Values *

Total Fat 4 gr
  Saturated Fat 2 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 1 gr
Cholesterol 9 mg
Sodium 149 mg
Potassium 629 mg
Carbohydrates 23 gr
  Dietary Fiber 5.9gr
Protein 9 gr
6%
10%
 
 
3%
6%
18%
8%
24%
 

Vitamin A
Vitamin C
Calcium
Iron
44%
61%
19%
13%

* Percent Daily Values are based on
a 2000 calorie diet

Like us on Follow us on Follow lowsodiumcookin on Twitter