Confetti Spaghetti Squash (FH)

Egg-free
Nut-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
4
Ready in
50 minutes

Ingredients

  • 1 medium spaghetti squash (2 1/2 lbs.)
  • 3 medium tomatoes, seeded and chopped
  • 1 tbsp. butter
  • Grated Parmesan (optional)
  • 1 medium zucchini, cut into 1/2-inch pieces

Directions

Prep Time
10 minutes
Cook Time
40 minutes
Ready in
50 minutes
  1. Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place squash cut side down in a shallow baking dish. Bake 30 to 40 minutes. Remove from oven and let cool slightly.
  2. Using a fork, scrape out spaghetti-like strands from the squash; set aside.
  3. In a medium saucepan melt butter over medium heat. Add zucchini and tomatoes; cook just until soft, about 5 minutes. Stir in spaghetti squash. Season to taste with salt and pepper. Sprinkle with Parmesan, if desired, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 101, Calories Fat 28, Total Fat 3g, Saturated Fat 1g, Cholesterol 7mg, Sodium 44mg, Carbohydrate 17g, Protein 2g
Serving Size1
Calories101
Calories Fat28
Calories (fat) extra27
Total Fat3g
Total Fat (extra)5
Saturated Fat1g
Saturated Fat (extra)10
Cholesterol7mg
Cholesterol (extra)2
Sodium44mg
Sodium (extra)2
Potassium573mg
Carbohydrate17g
Carbohydrate (extra)6
Fiber4g
Fiber (extra)17
Sugars8g
Protein2g
Omega30g
Vitamin A1179IU
Vitamin A (extra)24
Vitamin C26mg
Vitamin C (extra)45
Iron1mg
Iron (extra)6