Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Dietitian Tip: I like to substitute large tomatoes for cherry tomatoes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium spaghetti squash, about 2-1/2 pounds | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 3 medium tomatoes, seeded and chopped | ||
| 1 medium zucchini, cut into 1/2-inch pieces | ||
| Hy-Vee salt, to taste | ||
| Hy-Vee ground black pepper, to taste | ||
| Grated Parmesan cheese, optional |
Things To Grab
- Shallow baking dish
- Fork
- Medium saucepan
Directions
- Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place cut-side-down in shallow baking dish. Bake 30 to 40 minutes.
- Use fork to scrape out spaghetti-like strands; set aside.
- In saucepan melt butter over medium heat. Add zucchini and tomatoes; cook until just soft. Stir in squash. Season to taste with salt and pepper. Sprinkle with grated Parmesan, if desired.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 65mg
- Total Carbohydrates: 21g
- Protein: 3g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 60%
0%
Iron 8%
0%
Calcium 8%
Recipe Source:
Try-Foods International.