- Portion size 6 servings
- Credits : SPLENDA®
Ingredients
Method
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.
Nutritional facts Per each of 6 servings: about
- Sodium 381 mg
- Protein 6 g
- Total fat 7 g
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 23 g
