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primavera(dictionary)

Spaghetti Squash Primavera (recipes)


Spaghetti Squash Primavera

Yield: Makes 4 servings



Ingredients:



1medium spaghetti squash (about 3 pounds)

1can (28 ounces) low-sodium diced tomatoes

2cups sliced fresh mushrooms

1cup grated carrot

1/4cup diced red bell pepper

1/2cup frozen green peas

1teaspoon Italian seasoning or oregano

1teaspoon minced garlic

1tablespoon balsamic vinegar

1/4cup shredded Parmesan cheese









Preparation:





1.Pierce spaghetti squash to center in several places. Place on microwavable plate; microwave on HIGH 12 to 14 minutes. (If oven doesn' t have a turntable, turn squash three times during cooking.) Remove from microwave; cut in half lengthwise. When cool enough to handle, scrape out seeds. Set aside.2.Place tomatoes in 2-1/2-quart heavy saucepan; bring to a boil over medium-high heat. Add mushrooms, carrots, bell pepper, peas, Italian seasoning, garlic and vinegar. Reduce heat; cover and simmer 15 minutes or until sauce is thick.3.To serve, shred spaghetti squash with fork into four pasta bowls, about 1 cup per bowl. Top with 1 cup sauce. Garnish each serving with cheese.







To round it out:

Serve with a large green salad and your favorite bottled low-fat dressing.





Nutritional Information:







Serving Size: 1/4 of squash with 1 cup sauce







Sodium

240 mg







Protein

8 g







Fiber

6 g







Carbohydrate

35 g







Cholesterol

4 mg







Saturated Fat

1 g







Total Fat

3 g







Calories from Fat

14 %







Calories

179









Dietary Exchange:







Vegetable

1







Starch

2