Confetti Spaghetti Squash
Dietitian Tip: I like to substitute large tomatoes for cherry tomatoes.
Servings and Ingredients
|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
- Medium saucepan
- 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.
120 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 10mg
- Sodium: 65mg
- Total Carbohydrates: 21g
- Protein: 3g
Vitamin A 25%
Vitamin C 60%