Cheesy Spaghetti Squash Recipe
Servings: 6
Ingredients
- 1 x 4-lb spaghetti squash
- 2 tsp Butter
- 1/4 c. Chopped onion
- 1/4 c. Diced red pepper
- 1/4 c. Diced green pepper
- 1/2 tsp Oregano
- 1/4 tsp Marjoram
- 1/4 tsp Basil
- 1/4 tsp Chopped garlic Salt and pepper
- 2 c. Shredded Jack cheese
- 1 can (2.25-ounce) sliced black olives
Directions
- Pierce squash with fork several places. place on baking sheet and bake at 350 for 45 min. Turn and bake 45 min longer or possibly till shell gives to pressure. When cold sufficient to handle, cut squash in half. Scoop out and throw away seeds. Remove strand with fork.
- Heat butter in skillet. Saute/fry onion, green and red peppers till tender.
- Add in squash strands, oregano, basil, marjoram, garlic, salt and pepper to taste, cheese and olives. Toss till cheese is proportionately distributed. Place in 1-1/2 qt casserole and return to oven till cheese is melted, about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 228 | |
| Calories from Fat 128 | 56% |
| Total Fat 14.29g | 18% |
| Saturated Fat 8.48g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 261mg | 11% |
| Potassium 301mg | 9% |
| Total Carbs 16.63g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.72g | 0% |
| Protein 10.66g | 17% |
