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
- 1 spaghetti squash (2 1/2 lb/1.25 kg)
- 1/2 teaspoon each salt and pepper
- 4 cups grape tomatoes or cherry tomatoes, halved
- 3 cloves garlic , minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon hot pepper flakes
- 1 can (540 mL) white kidney beans or navy beans, drained and rinsed
- 3 tablespoons chopped fresh parsley
MethodHalve 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
- Iron 13.0
- Folate 22.0
- Calcium 6.0
- Vitamin A 11.0
- Vitamin C 33.0