Vegetarian

Spaghetti Squash tossed with garden vegetables is for Side Dish.

Spaghetti Squash tossed with garden vegetables takes 10 minutes to prepare.

Spaghetti Squash tossed with garden vegetables takes 30 minutes to cook.

Spaghetti Squash tossed with garden vegetables makes 2 servings.

The ingredients for Spaghetti Squash tossed with garden vegetables are:

1 Spaghetti Squash
2 tsp Olive oil
5 tsp Garlic
1 large Onion
About four medium tomatoes
About a cup of green beans
20 ish leaves of fresh basil

Here is how you make Spaghetti Squash tossed with garden vegetables:

Cut squah in half, scrape out seeds and turn upside down in a baking dish with 1 1/2 cups of water. Put in oven at 350 for 30 mins.Heat olive oil in pan, add salt and pepper, then add chopped onion. When onion has started to soften, add garlic.While onion and garlic are cooking, chop tomatoes. Also cut the beans into inch long pieces and boil water to cook them.When the squash is done, poke with a fork to make sure flesh is soft, then remove from oven. Let sit for a while, until it is cool enough to handle.When squash is out of oven, add beans to boiling water and tomatoes to onions and garlic. Cook beans for 7 minutes and let tomatoes heat through.Scrape squash from skin into bowl and add chopped basil leaves, add tomato mixture and beans, stir and serve hot.Number of Servings: 2Recipe submitted by SparkPeople user SKILILY34.

The nutritional information for Spaghetti Squash tossed with garden vegetables is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 148.0

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 41.1 mg
• Total Carbs: 24.9 g
• Dietary Fiber: 5.6 g
• Protein: 3.6 g

The dietary needs meet for Spaghetti Squash tossed with garden vegetables is Vegetarian