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Ingredientes
- 6 lb Spaghetti squash Vegetable cooking spray
- 1 lb Eggplant, peeled/cut into 1/2" cubes
- 1 sm Onion, minced
- 2 lrg Cloves garlic, chopped
- 28 ounce Tomatoes, undrained and coarsely minced
- 6 ounce Tomato paste
- 1 tsp Dry Italian seasoning
- 1/2 tsp Dry whole basil
- 1/2 tsp Pepper
- 1/4 c. Grated Parmesan cheese
Direcciones
- Wash squash; pierce several times with a large fork. Place squash in a baking pan. Bake at 350 degrees for 1 hour and 15 min or possibly till squash is tender. Allow squash to cold; cut squash in half, and remove seeds.
- Using a fork, remove spaghetti-like strands; place strands in a 12-inch by 8-inch by 2-inch baking dish, and set aside.
- Coat a large skillet with cooking spray; place over medium-low heat till warm.
- Add in eggplant, onion and garlic to skillet; cover and cook 10 min, stirring occasionally. Stir in remaining ingredients except Parmesan cheese.
- Bring to a boil; reduce heat, and simmer, uncovered, 30 min. Pour sauce over squash strands in baking dish; cover loosely, and bake at 350 degrees for 20 min or possibly till thoroughly heated.
- Sprinkle with Parmesan cheese before serving.
- Yield: 6 servings (about 137
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 547g | |
| Recipe makes 6 servings | |
| Calories 185 | |
| Calories from Fat 32 | 17% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 355mg | 15% |
| Potassium 1086mg | 31% |
| Total Carbs 37.09g | 10% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.54g | 6% |
| Protein 6.83g | 11% |
