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Spaghetti Squash with Zucchini-Tomato Sauce takes several minutes to prepare.

Spaghetti Squash with Zucchini-Tomato Sauce takes several minutes to cook.

Spaghetti Squash with Zucchini-Tomato Sauce makes 6 servings.

The ingredients for Spaghetti Squash with Zucchini-Tomato Sauce are:

Ingredients:
1 spaghetti squash
2 tablespoons parmesan cheese
2 teaspoons olive oil
½ teaspoon garlic powder
½ teaspoon dried basil
Dash of salt

For the Sauce:
2 teaspoons olive oil
1 small onion, chopped
1 medium zucchini, cut in half lengthwise and cut into half moons
2 teaspoons garlic, minced
1 (26-ounce) jar prepared tomato sauce
1 cup canned cannellini beans, rinsed and drained (or veggie crumbles)

Here is how you make Spaghetti Squash with Zucchini-Tomato Sauce:

Pierce the squash with a fork all over. Place on a paper towel in the microwave and cook on high for 3 minutes. Rotate the squash and cook for 2 minutes more. If squash is tender, set aside for several minutes to cool. If still firm, cook for an additional 2 minutes. Cut the squash in half lengthwise and hold each half using a hot pad. Using a fork, scrape out the inside of the squash into a large bowl. Toss the cooked squash with the Parmesan cheese, olive oil, garlic powder, basil, and salt.For the Sauce: Heat 2 teaspoons oil in a medium saucepan over medium-high heat. Add the onion and zucchini and sauté until golden brown. Add the garlic and sauté for 1 minute. Pour sauce over the vegetables and add beans. Stir well. Simmer sauce over low heat for 5 minutes.Serve the sauce over a bed of spaghetti squash and sprinkle with Parmesan cheese.Serves: varies depending on size of squash, serving size: 1 cup spaghetti squash with ¾ cup sauce and 2 teaspoons parmesan cheeseNumber of Servings: 6Recipe submitted by SparkPeople user CDARNELL12.

The nutritional information for Spaghetti Squash with Zucchini-Tomato Sauce is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 233.6

• Total Fat: 5.9 g
• Cholesterol: 0.7 mg
• Sodium: 868.0 mg
• Total Carbs: 28.6 g
• Dietary Fiber: 7.8 g
• Protein: 15.9 g