Spaghetti Squash Toss Recipe

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Spaghetti Squash Toss
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Ingredients:

Directions:

  1. Pierce squash 6-8 times with a sharp knife.
  2. Place on a microwave-safe plate and microwave on HIGH for 7 minutes.
  3. Turn squash then cook another 7 minutes.
  4. Remove from microwave, cover with an inverted bowl and let stand 10 minutes.
  5. Meanwhile, combine broccoli, mushrooms and water in a microwave-safe bowl.
  6. Cover and heat on HIGH for 2-3 minutes.
  7. Add zucchini and cook 2 minutes.
  8. Let stand 5 minutes and drain.
  9. In large mixing bowl, combine broccoli mixture, diced tomatoes, salt and Italian dressing.
  10. Halve squash lengthwise and remove seeds.
  11. Using a fork, separate squash into strands.
  12. Stir into broccoli mixture.
  13. Top with Parmesan cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 30.98 Kcal (130 kJ)
Calories from fat 10.2 Kcal
% Daily Value*
Total Fat 1.13g 2%
Cholesterol 1.8mg 1%
Sodium 134.96mg 6%
Potassium 260.32mg 6%
Total Carbs 3.39g 1%
Sugars 1.18g 5%
Dietary Fiber 0.99g 4%
Protein 2.44g 5%
Vitamin C 24.1mg 40%
Iron 0.7mg 4%
Calcium 38mg 4%
Amount Per 100 g
Calories 37.87 Kcal (159 kJ)
Calories from fat 12.47 Kcal
% Daily Value*
Total Fat 1.39g 2%
Cholesterol 2.2mg 1%
Sodium 164.99mg 6%
Potassium 318.23mg 6%
Total Carbs 4.14g 1%
Sugars 1.45g 5%
Dietary Fiber 1.21g 4%
Protein 2.98g 5%
Vitamin C 29.5mg 40%
Iron 0.8mg 4%
Calcium 46.5mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

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