Directions:
- Halve the squash and place cut side up on a damp paper towel in a microwavable dish. Microwave on high until tender, about 15 minutes.
- Meanwhile, in a large saucepan, stir together the marinara and peas and warm over medium heat for about 5 minutes. Using a fork, scrape the strands of squash into the marinara and peas.
- Bring to a simmer and cook until the sauce is no longer watery, 5 to 7 minutes; remove from the heat. Stir in the ricotta and season with salt and pepper. Divide among 4 bowls and top each portion with some of the parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.87 Kcal (1155 kJ) | ||
| Calories from fat | 117.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 20% | |
|---|---|---|---|
| Cholesterol | 44.63mg | 15% | |
| Sodium | 794.58mg | 33% | |
| Potassium | 571.73mg | 12% | |
| Total Carbs | 22.56g | 8% | |
| Sugars | 11.04g | 44% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 16.25g | 33% | |
| Vitamin C | 14.8mg | 25% | |
| Iron | 2.6mg | 14% | |
| Calcium | 317.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 98.65 Kcal (413 kJ) | ||
| Calories from fat | 41.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.65g | 20% | |
|---|---|---|---|
| Cholesterol | 15.96mg | 15% | |
| Sodium | 284.13mg | 33% | |
| Potassium | 204.44mg | 12% | |
| Total Carbs | 8.07g | 8% | |
| Sugars | 3.95g | 44% | |
| Dietary Fiber | 2.19g | 24% | |
| Protein | 5.81g | 33% | |
| Vitamin C | 5.3mg | 25% | |
| Iron | 0.9mg | 14% | |
| Calcium | 113.4mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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