Recipe
Side Dish
Spaghetti Squash and Tomato Sauce
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (5 pound) spaghetti squash | ||
| 1 (26.5 oz) can Hunt's Spaghetti Sauce Cheese and Garlic | ||
| 2 fresh tomatoes, cut into wedges | ||
| 1 ½ c. sliced fresh portabella mushrooms | ||
| 2 tsp. Hy-Vee garlic salt | ||
| 1 tbsp. chopped fresh parsley | ||
| 2 tbsp. Hy-Vee butter | ||
| ½ c. Hy-Vee grated Parmesan cheese | ||
| Hy-Vee salt and Hy-Vee pepper to taste |
Directions
- Pierce squash several times with a knife. Place in a glass baking dish.
- Microwave on HIGH for 12 minutes, turning squash after 6 minutes. Let stand for 5 minutes.
- Meanwhile, combine spaghetti sauce, tomatoes, mushrooms, garlic salt and parsley in a large skillet. Cook over medium heat.
- Cut squash lengthwise in half. Remove and discard seeds and fibers.
- Scrape insides of squash with a fork to form strands and place in a large bowl.
- Add butter and Parmesan to squash. Toss to coat.
- Pour spaghetti sauce over squash. Salt and pepper to taste.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 1070mg
- Total Carbohydrates: 49g
- Protein: 9g
Daily Values
0%
Vitamin A 50%
0%
Vitamin C 45%
0%
Iron 15%
0%
Calcium 25%