4/8/2023 0 Comments Tasty recipes spaghetti squash![]() Spaghetti squash is a great low carbohydrate alternative to regular pasta and is packed with vitamin C, vitamin A, and fiber. Did you Make This Recipe Calories 201.0 Calories from Fat 180 Total Fat 20.0g 31 Saturated Fat 7.0g 35 Trans Fat 0g Cholesterol 228.0mg. This versatile recipe can be served as a main entrée or a side dish with your favorite protein. The cooked squash can be stored in the refrigerator for up to 2 days and in the freezer for up to 8 months.Ĭalories: 180, Fat: 10g, Protein: 7g, Carbohydrates: 19g, Fiber: 2g, Sodium: 290mg ![]() If you can only find a large one, you can save the unused cooked squash for another meal. *A 2-pound spaghetti squash is usually a medium size squash. ![]() Turn the heat off and garnish with parsley, salt and pepper.Add the parmesan to the squash mixture and heat for a minute. Add the squash to the pan with the mushrooms, turn the heat to high and quickly sauté the vegetables together.Using a fork scrape the squash into strings. Cut it in half lengthwise and scoop out the seeds. Take the squash out of the oven and let it cool to room temperature.Sprinkle with remaining 1/2 cup mozzarella cheese. Divide mixture evenly among squash halves. Put the squash on a baking tray and bake for about 60 minutes, or until the squash can be pierced easily with a knife. Add shredded spaghetti squash and 3/4 cup mozzarella cheese and toss to evenly coat (taste again for salt). Pierce the skin of the squash a few times using a knife. Wash the spaghetti squash with water and dry it.Cook for 7 to 8 minutes or until mushrooms are golden brown. Cook for 2 minutes over high heat and then add mushrooms. In a large pan or skillet add olive oil, garlic and thyme.Preheat the oven to 375 degrees Fahrenheit.Written by: Doris Nicolas-Mir, MPH, RDN, LDN, CDEĢ cups button mushrooms, chopped bite size
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