Confetti Spaghetti Squash

Recipe

Side Dish
Confetti Spaghetti Squash

Primary Media

Plate of Confetti Spaghetti Squash topped with Parmesan Cheese

User Rating

4 out of 5 stars
Rate it:
6 ratings

Recipe Data

4
Servings
10min
Prep
50min
Total

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Description

Dietitian Tip: I like to substitute large tomatoes for cherry tomatoes.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1medium spaghetti squash, about 2-1/2 pounds
1 tbsp.Hy-Vee unsalted butter
3medium tomatoes, seeded and chopped
1medium 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

  1. 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.
  2. Use fork to scrape out spaghetti-like strands; set aside.
  3. 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.