Directions:
- Puncture spaghetti squash in several places with a fork.
- Bake at 350 F for about 45 minutes.
- Cut squash in half lengthwise.
- Scoop out seeds and discard; drag forks along the length of the squash to pull flesh away as spaghetti .
- In a saucepan, combine spaghetti , onions, mushrooms and garlic with 2 cups of water.
- Cook covered until all are tender, about 30 minutes.
- Add tomatoes and tomato paste and stir over low heat for a few minutes to heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139 Kcal (582 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Sodium | 44.06mg | 2% | |
| Potassium | 1127.04mg | 24% | |
| Total Carbs | 29.99g | 10% | |
| Sugars | 15.42g | 62% | |
| Dietary Fiber | 6.75g | 27% | |
| Protein | 6.88g | 14% | |
| Vitamin C | 39mg | 65% | |
| Iron | 1.9mg | 10% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 34.06 Kcal (143 kJ) | ||
| Calories from fat | 1.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 1% | |
|---|---|---|---|
| Sodium | 10.8mg | 2% | |
| Potassium | 276.13mg | 24% | |
| Total Carbs | 7.35g | 10% | |
| Sugars | 3.78g | 62% | |
| Dietary Fiber | 1.65g | 27% | |
| Protein | 1.69g | 14% | |
| Vitamin C | 9.6mg | 65% | |
| Iron | 0.5mg | 10% | |
| Calcium | 19.5mg | 8% | |
* 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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