Spaghetti Squash with Roasted Cherry Tomatoes
22 people added this to their Recipe Box
This recipe makes 6 servings
| Nutritional Info | |
|---|---|
| Per each of 6 servings: about | - |
| cal | 164 |
| pro | 6 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 23 g |
| fibre | 6 g |
| chol | 4 mg |
| sodium | 381 mg |
| Sugars | 9 g |
Ingredients
-
1 spaghetti squash, (3 lb/1.5 kg)
6 cups cherry tomatoes, halved
2 cloves garlic, minced
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp Splenda® No calorie Sweetener, Granular
1/2 tsp salt
1/2 tsp pepper
1 cup drained rinsed white kidney beans or red kidney beans
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Preparation:
Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven for 1 hour or until flesh is tender when pierced. (Or microwave, flesh side up and covered with plastic wrap, at High for 15 minutes.) Using fork, gently scrape strands into serving dish; keep warm.
Meanwhile, in 13 x 9 inch (3.5 L) metal cake pan, toss together tomatoes, garlic, oil, vinegar, SPLENDA® Granulated, salt and pepper. Roast in 400°F (200°C) oven for 35 minutes. Stir in beans; roast for 5 minutes or until warm and tomatoes are shrivelled. Spoon over squash. Sprinkle with cheese and parsley.
Additional Information:
-
Developed by the Canadian Living Test Kitchen
Tags:
Vegetarian; Roast; Tomatoes; Bake;
Source: SPLENDA®
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