Spaghetti Squash w/Parmesan & Romano
By 30 Minutes or Less
Add a small salad, a slice of Italian bread, a meatball and you'll have complete meal!
1 (3 lb) spaghetti squash
1/2 cup parsley, finely chopped
salt and pepper to taste
2 garlic cloves, minced and crushed
2 Tbsp Parmesan and Romano cheese
1 Tbsp margarine
- Microwave squash on high for 9 minutes. Let cool and remove spaghetti-like strands. Place spaghetti strands in colander and let drain over a bowl.
- Saute garlic in margarine for 2 minutes. Add drained juice and parsley. Heat for one minute in garlic mixture. Toss with spaghetti strands.
- Sprinkle with cheese, salt and pepper, and toss again. Serve.
- Calories: 120
- Carbohydrates: 20g
- Total Fat: 4.5g
- Cholesterol: 0mg
- Saturated Fat: 1g
- Dietary Fiber: 4g
- % of Calories from Fat: 34%
- Sodium: 120 mg
- Protein: 3g
- Recipe Credit
Recipe courtesy of University of Illinois Extension Family Nutrition Program.
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