Spaghetti Squash with Roasted Cherry Tomatoes
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 164164 cal |
| pro | 6 g6g pro |
| total fat | 7 g7g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 23 g23g carb |
| fibre | 6 g6g fibre |
| chol | 4 mg4mg chol |
| sodium | 381 mg381mg sodium |
| Sugars | 9 g9g Sugars |
Ingredients
- 1 spaghetti squash , (3 lb/1.5 kg)1 spaghetti squash, (3 lb/1.5 kg)
- 6 cups cherry tomatoes , halved6 cups cherry tomatoes, halved
- 2 cloves garlic , minced2 cloves garlic, minced
- 2 tbsp extra virgin olive oil 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar 1 tbsp balsamic vinegar
- 2 tsp Splenda® No Calorie Sweetener, Granular 2 tsp Splenda® No calorie Sweetener, Granular
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 cup drained rinsed white kidney beans 1 cup drained rinsed white kidney beans or red kidney beans
- 1/4 cup grated Parmesan cheese 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley 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
Source : SPLENDA®
- Keywords : Main Course; Vegetarian; Roast; Squash; Tomatoes; Bake;
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