Spaghetti Squash Toss

Recipe

Side Dish
Spaghetti Squash Toss

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3.5 out of 5 stars
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4 ratings

Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    1medium 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

    1. 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.
    2. Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl. Cover and heat on HIGH for 2 to 3 minutes.
    3. Add zucchini and cook 2 minutes. Let stand 5 minutes; drain.
    4. In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
    5. 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%