Directions:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30-40 minutes. Drain water from pan; turn squash cut side up. Bake 5 minutes longer or until squash is tender.
- Meanwhile, in a nonstick skillet, bring water to a boil over medium heat; add pepper and onions. Cook and stir for 2 minutes. Stir in the tomatoes, parsley, dill, basil and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until tender.
- When squash is cool enough to handle, scoop out pulp, separating strands with a fork; place in a large bowl. Add tomato mixture and toss to combine. Sprinkle with cheese. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.75 Kcal (346 kJ) | ||
| Calories from fat | 21.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.39g | 4% | |
|---|---|---|---|
| Cholesterol | 1.47mg | 0% | |
| Sodium | 256.68mg | 11% | |
| Potassium | 394.79mg | 8% | |
| Total Carbs | 16.92g | 6% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 4.8g | 19% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 30.8mg | 51% | |
| Iron | 0.2mg | 1% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 29.87 Kcal (125 kJ) | ||
| Calories from fat | 7.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.86g | 4% | |
|---|---|---|---|
| Cholesterol | 0.53mg | 0% | |
| Sodium | 92.67mg | 11% | |
| Potassium | 142.54mg | 8% | |
| Total Carbs | 6.11g | 6% | |
| Sugars | 3g | 33% | |
| Dietary Fiber | 1.73g | 19% | |
| Protein | 1.22g | 7% | |
| Vitamin C | 11.1mg | 51% | |
| Iron | 0.1mg | 1% | |
| Calcium | 27.3mg | 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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