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Receta Spaghetti squash boat with clams, zucchini, peppers and olives {gluten-free}
Ingredientes
- 1 small spaghetti squash
- 3 Tbsp extra virgin olive oil, divided
- 1 Tbsp capers, drained
- 1 tsp minced garlic
- 1 zucchini, seeded and diced
- 1/2 red bell pepper, seeded and diced
- 1/2 orange or yellow bell pepper, seeded and diced
- 1 6-oz can chopped clams, with their juice
- 2 Tbsp minced fresh basil (or basil from a tube)
- 1 small tomato, diced
- 2-3 Tbsp chopped, pitted kalamata olives
- Juice of 1/2 lemon
- 2 Tbsp roughly chopped fresh flat-leaf parsley
- Freshly ground black pepper, to taste
- Grated Parmigiano-Reggiano cheese, 1/4 cup or more, to taste
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 623g | |
| Calories 463 | |
| Calories from Fat 384 | 83% |
| Total Fat 43.42g | 54% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 838mg | 35% |
| Potassium 1204mg | 34% |
| Total Carbs 18.82g | 5% |
| Dietary Fiber 5.8g | 19% |
| Sugars 8.91g | 6% |
| Protein 5.36g | 9% |
