Vegetarian

Spaghetti and Roasted Summer Squash is for Dinner.

Spaghetti and Roasted Summer Squash takes 10 minutes to prepare.

Spaghetti and Roasted Summer Squash takes 20 minutes to cook.

Spaghetti and Roasted Summer Squash makes 4 servings.

The ingredients for Spaghetti and Roasted Summer Squash are:

Whole Wheat Spaghetti - 8 oz/1 cup
Summer Squash - 1 medium (sliced)
Roma Tomato - 1
Garlic Clove - 1 (pressed)
Ground Pepper
Sea Salt
Parmesan Romano Cheese - 1/4 cup (grated) (halve)
Olive Oil
Chuncky Marinera Sauce - 1 1/2 cups

Here is how you make Spaghetti and Roasted Summer Squash:

Boil water for spaghetti and prepare spaghetti.Preheat oven to 400 degrees F.In bowl, add olive oil, salt and pepper, and parmesan cheese. Slice squash, slice and quarter tomato add to bowl. Press garlic clove into mixture. Give it all a good toss so each piece is coated with olive oil mixture. Place on baking sheet and bake for 15 minutes.In sauce pan heat marinera sauce.Once spaghetti is cooked, place on plate, add marinera and top with roasted vegetables.Sprinkle with remaining parmesan and enjoy!This recipe is so delicious and low cal, you can splurge and enjoy that slice of cheesy garlic bread!Serving Size: 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BNBANKS.

The nutritional information for Spaghetti and Roasted Summer Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 234.5

• Total Fat: 16.5 g
• Cholesterol: 4.9 mg
• Sodium: 421.7 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 3.0 g
• Protein: 6.1 g

Spaghetti and Roasted Summer Squash is Italian cuisine.

The dietary needs meet for Spaghetti and Roasted Summer Squash is Low Fat