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Spaghetti Squash Toss
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Authored By: Polly Pitchford, Full Spectrum Health™
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The lemon sauce is also great for broccoli or pasta.
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Diet Types: Low Carbohydrate, Vegetarian
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Ingredients:
1 small spaghetti squash, halved lengthwise and seeded1 large clove garlic, minced1 tablespoon butter1 tablespoon extra virgin olive oil3 tablespoons fresh lemon juice1/2 teaspoon Sea Salt1/4 teaspoon black pepper4 scallions, chopped
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Invert squash in a steamer basket and steam until fork pierces skin easily (about 15 minutes).
Meanwhile, put remaining ingredients in a large bowl and set aside.
Using a fork, scoop cooked squash away from shell by scraping from edge to edge to loosen the spaghetti-like strands. Scrape them into the awaiting bowl.
Toss lightly to coat. Be careful not to overmix or it will turn to mush.
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 106
Calories from Fat 60
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% Daily Value*
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| | Total Fat 7g | 10% | | | Saturated Fat 2g | 12% | | | Mono Fat 3g | | | | Cholesterol 8mg | 3% | | | Sodium 322mg | 13% | | | Total Carbs 12g | 4% | | | Dietary Fiber 3g | 11% | | | Protein 1g | | | | Iron | 5% | | | Calcium | 5% | | | Vitamin B-6 | 10% | | | Vitamin C | 15% | | | Vitamin E | 4% | | | Vitamin A | 3% | | | Selenium | 1% | | | Manganese | 10% | | | Copper | 5% | | | Zinc | 3% | | | Pantothenic acid | 6% | | | Niacin | 7% | | | Thiamin | 7% | | | Folate | 6% | | | Potassium | 7% | | | Phosphorus | 3% | | | Magnesium | 5% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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