Recipe
Side Dish
Spaghetti Squash Toss
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 medium spaghetti squash | ||
| 1 ½ c. fresh broccoli florets, cut into bite-sized pieces | ||
| 1 c. sliced fresh mushrooms | ||
| 2 tbsp. water | ||
| 2 c. cubed peeled zucchini | ||
| 1 (14.5 oz) can Hy-Vee Italian diced tomatoes, drained | ||
| ½ tsp. Hy-Vee salt | ||
| ½ c. Hy-Vee lite Italian dressing | ||
| ¼ c. Hy-Vee shredded Parmesan cheese |
Directions
- Pierce squash 6 to 8 times with a sharp knife. Place on a microwave-safe plate; microwave on HIGH for 7 minutes. Turn squash; cook another 7 minutes. Remove from microwave, cover with an inverted bowl and let stand 10 minutes.
- Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl. Cover and heat on HIGH for 2 to 3 minutes.
- Add zucchini and cook 2 minutes. Let stand 5 minutes; drain.
- In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
- Halve squash lengthwise; remove seeds. Using a fork, separate squash into strands. Stir into broccoli mixture. Top with Parmesan cheese.
Nutrition facts
Servings
70 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 5mg
- Sodium: 480mg
- Total Carbohydrates: 12g
- Protein: 3g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 10%