Receta Roasted Spaghetti Squash with Roasted San Marzano Mini Tomatoes
Great side instead of pasta if your looking to keep calories down or if you have gluten sensitivities . You can easily switch out herbs and spices for your liking.
Ingredientes
- 1 Spaghetti squash cut in half
- 1Cup Villiago San Marzano mini tomatoes
- 4 tbl. Olive oil divided
- 3 Cloves garlic minced
- 1/2 tsp. Crushed red pepper flakes
- Salt and pepper to taste
- 1/2 tsp Balsalmic vinegar
- Fresh Italian parsley
- Freshly grated Parmesean cheese
Direcciones
- Preheat oven to 350 degrees
- Cut Spaghetti squash in half
- Season the inside of the squash halves evenly with the salt , pepper, crushed red pepper, minced garlic, Balsalmic vinegar and olive oil
- Place squash inside a 13x9 baking dish
- Pour water into the baking dish so it comes up half way to the sides of the squash
- Place in oven and cook for about an hour give or take depending on the size of the squash and cover the last 20 minutes with foil
- When the squash has cooled to where you can handle it, simply take a fork and scrape the inside of te squash into a dish
- Reseason with salt and pepper if needed
- Top with freshly grated Parnesean cheese and chopped Italian parsley
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 16g | |
Recipe makes 4 servings | |
Calories 123 | |
Calories from Fat 119 | 97% |
Total Fat 13.51g | 17% |
Saturated Fat 1.87g | 7% |
Trans Fat 0.0g | |
Cholesterol 0mg | 0% |
Sodium 1mg | 0% |
Potassium 11mg | 0% |
Total Carbs 0.79g | 0% |
Dietary Fiber 0.1g | 0% |
Sugars 0.13g | 0% |
Protein 0.14g | 0% |