Happy Friday y'all!
I hope everyone is as ready for the weekend as I am!
This week's recipe is a really good one especially if you are looking for healty alternatives to meals. The nutritional values will be included :) This recipe is also good because you can do variations....add what you want and take out what you don't.
Spaghetti Squash with Red Sauce
from Taste of Home Annual Recipes 2008
Prep: 15 min. Cook: 25 min.
1 medium spaghetti squash ( about
2 cups chopped fresh tomatoes
1 cup sliced fresh mushrooms
1 cup diced green pepper
1/2 cup shredded carrot
1/4 cup diced red onion
2 garlic cloves, minced
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1 tablespoon olive oil
1 can (15 ounces) tomato sauce
Grated parmesan cheese, optional
1. Cut sqush in half lengthwise; discard seeds. Place squash, cut side down, on a microwave-safe plate. Microwave, uncovred, on high for 14-16 minutes or until tender.
Squash on the left is with seeds; squash on the right has had seeds removed.
2. Meanwhile, in a large skillet, saute the tomatoes, mushrooms, green pepper, carrot, onion, garlic, Italian seasoning, and pepper in oil for 6-8 minutes or until tender. Add tomato sauce; heat through.
3. When squash is cool enough to handle, use a fork to separate strands. Place squash on a serving platter; top with sauce. Sprinkle with Parmesan cheese if desired.
**I used a can of diced tomatoes instead of fresh tomatoes because it was what I had. I also used red bell pepper instead of a green bell pepper. **
Nutrition Facts: 3/4 cup squash with 1/3 cup sauce (calculated WITHOUT Parmesan cheese) equals 135 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 372 mg sodium, 25 g carbohydrate, 6 g fiber, 4 g protein.
Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.
Weight Watchers Points: 3/4 cup squash with 1/3 cup sauce (calculated WITHOUT Parmesan cheese) equals a 4 points plus value.
Thank goodness Blogger is done with maintenence issues. It was really starting to stress me out!
Hope everyone has a fantastic Friday!