Directions:
- Place the squash in a very large pot, add water to cover. Bring to a boil and cook, uncovered for 30-60 minutes, or until easily pierced with a fork. Drain, halve, and set aside until cool enough to handle.
- Coat a 2 quart saucepan with nonstick spray. Add the onions and saut over medium heat until translucent, about 5 minutes. Add the garlic and saute 1 minute.
- Add the tomatoes, tomato puree, oregano, and pepper. Simmer for 20 minutes.
- Discard the seeds from the squash. Using a fork, seperate into spaghetti-like strands. Reheat briefly in a large frying pan. Serve topped with the sauce and sprinkled with the cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.8 Kcal (284 kJ) | ||
| Calories from fat | 12.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.37g | 2% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 1% | |
| Sodium | 75.66mg | 3% | |
| Potassium | 413.2mg | 9% | |
| Total Carbs | 11.91g | 4% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 2.83g | 11% | |
| Protein | 3.56g | 7% | |
| Vitamin C | 17.7mg | 30% | |
| Iron | 0.2mg | 1% | |
| Calcium | 77.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 38.61 Kcal (162 kJ) | ||
| Calories from fat | 7.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.78g | 2% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 1% | |
| Sodium | 43.08mg | 3% | |
| Potassium | 235.29mg | 9% | |
| Total Carbs | 6.78g | 4% | |
| Sugars | 3.49g | 25% | |
| Dietary Fiber | 1.61g | 11% | |
| Protein | 2.03g | 7% | |
| Vitamin C | 10.1mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 44.2mg | 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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