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Print This Spaghetti Squash Italian Style Recipe

Spaghetti Squash Italian Style Recipe

spaghetti squash ready for sauce

I love cooking straight from the garden. We always have a large garden with several kinds of squash to choose from.
Spaghetti squash is known for it's texture. When cooked and hollowed out of the shell the squash is that of fine spaghetti strands. The flavor is mellow and easily paired with most sauces.

2 1/2 pound spaghetti squash
1/4 cup green peppers, chopped
1/4 cup red peppers, chopped
6 green onions, sliced
2 large tomatoes
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil
1/2 teaspoon salt
2 cloves garlic, minced
1/4 cup Parmesan cheese
Non stick pan spray


Oven Temp: 350
Recipe Cooking Time:
Pan Type: large skillet

Spaghetti Squash Directions

Cut squash in half lengthwise.
Scoop out spaghetti squash seeds and discard.
Place squash in baking dish. Bake uncovered until tender.
Spray skillet with non stick spray.
Add onions, garlic and peppers cook until tender over medium heat.
Chop tomatoes and add them.
Add to onion mixture. Stir in dill, salt and basil.
Bring to a boil over high heat. Reduce heat and simmer uncovered for 10 minutes.
Remove squash from oven and scoop out spaghetti into a large bowl.
Pour tomato mixture over squash and toss with fork to mix.
Sprinkle cheese on top and serve.

Recipe Serves About: 6

Nutrition Facts
Serving Size 276 g
Calories 79
Calories from Fat 11
% Daily Value*
Total Fat 1.3g 2%
Cholesterol 0mg 0%
Sodium 232mg 10%
Total Carbohydrates 17.6g 6%
Dietary Fiber 1.3g 5%
Sugars 2.4g
Protein 2.2g
Vitamin A 7% Vitamin C 53% Calcium 6% Iron 11%

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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