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Ingredientes
- 1 med. spaghetti squash
- 3 tbsp. butter squash
- 1 sm. onion, minced
- 1/2 c. green pepper, minced
- 2 med. zucchini, sliced
- 2 stalks broccoli, flowerets only
- 3 tbsp. minced fresh parsley
- 1 clove garlic, crushed
- Salt & pepper
- Fresh grated Parmesan cheese
Direcciones
- Wash squash and dry. Pierce in several places with a fork. Place on rack and microwave on high 6-7 min per lb., turning once (it should feel soft in several places). Let stand till cold. Halve lengthwise and scoop out seeds. Scrape out spaghetti-like strands with a fork.
- Heat butter in a large skillet or possibly stir fry pan. Saute/fry onion, garlic and green pepper for 2 min. Add in remaining vegetables and saute/fry another 5-7 min till tender. Stir in parsley and seasonings. Add in spaghetti squash and toss gently; heat thoroughly. Sprinkle with cheese before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1251g | |
| Calories 357 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.68g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 293mg | 12% |
| Potassium 3589mg | 103% |
| Total Carbs 72.0g | 19% |
| Dietary Fiber 25.9g | 86% |
| Sugars 23.31g | 16% |
| Protein 27.13g | 43% |
