Spaghetti Squash with Roasted Tomatoes

Spaghetti Squash with Roasted Tomatoes 150 Author: Canadian Living Credits: Spaghetti Squash with Roasted Tomatoes 150

Stir 1/4 cup (60 mL) grated Parmesan cheese or nutritional yeast into the cooked and shredded squash if desired. Both offer lovely cheesy, nutty flavour.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

Method

Halve and seed squash. Bake, cut side down, on greased baking sheet in 400°F (200°C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.

Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400°F (200°C) oven for 30 minutes.

Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.

Nutritional facts Per serving: about

  • Sodium 428 mg
  • Protein 6 g
  • Calories 166.0
  • Total fat 6 g
  • Potassium 588 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 26 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spaghetti Squash with Roasted Tomatoes

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