Recipe Details
Ingredients
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1spaghetti squash
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2tablespoonsextra-virgin olive oil
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1onion, chopped
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1large clovegarlic, minced
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1largezucchini, cut into bite-size pieces
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1green bell pepper, chopped
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1tablespoondried Italian herb seasoning
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fresh ground black pepper, to taste
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1 ½cupschopped tomato
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¾cupcrumbled feta cheese
Cooking Directions
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Pierce the shell of spaghetti squash with a fork and place in a microwave-safe dish; cook in the microwave on high for 12 minutes. Set aside until cool enough to handle.
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Slice squash in half lengthwise; remove seeds. Use a fork to pull the flesh away from the shell and place into a large bowl; fluff with the fork to separate strands as much as possible.
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Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until just tender, about 3 minutes. Add garlic; cook and stir for another 3 minutes. Stir zucchini and green bell pepper into mixture; season with Italian herb seasoning and black pepper.
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Pour tomatoes into the skillet. Continue cooking just until tomatoes are warmed, 3 to 5 minutes. Add squash strands to the skillet and toss until evenly mixed. Sprinkle with feta cheese and toss again to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories158 | |
% Daily Value * | |
Total Fat 10g |
12% |
Saturated Fat 4g |
18% |
Cholesterol 17mg |
6% |
Sodium 238mg |
10% |
Total Carbohydrate 16g |
6% |
Dietary Fiber 2g |
8% |
Total Sugars 4g |
|
Protein 5g |
10% |
Vitamin C 35mg |
39% |
Calcium 152mg |
12% |
Iron 1mg |
7% |
Potassium 465mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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