Tomato Basil Spaghetti Squash

7 55 272
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 4
Tomato Basil Spaghetti Squash
Health Highlights

Ingredients


1 squash Spaghetti squash (medium)
2 tbsp Extra virgin olive oil, garlic-infused
1 cup Diced tomatoes, low sodium, canned
1/4 cup Pumpkin seeds (pepitas) (roasted)
1/4 cup Parmesan cheese, grated
8 leaf Basil, fresh (chopped)
1 dash Salt and pepper (to taste)

Instructions


  1. Preheat oven to 375 F (190 C). Line a large baking sheet with parchment paper.
  2. Cut unpeeled squash in half horizontally. Using a spoon or fork, scrape out the seeds and attached strands.
  3. Brush the inside of each squash half evenly with garlic oil.
  4. Place the sliced side of each squash on the baking sheet and bake for 45 minutes or until you can easily pierce with a fork.
  5. Remove squash from oven and let cool until easy to handle.
  6. With a fork, scrape out the spaghetti-like strands into a medium-sized bowl.
  7. Fold in diced tomatoes.
  8. Evenly distribute squash into serving dishes and garnish with pumpkin seeds, Parmesan, and basil leaves.

Notes:

FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.


Nutrition Facts

Per Portion

Calories 272
Calories from fat 117
Calories from saturated fat 25.4
Total Fat 13.0 g
Saturated Fat 2.8 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 6.5 g
Cholesterol 5.4 mg
Sodium 229 mg
Potassium 717 mg
Total Carbohydrate 36 g
Dietary Fiber 6.6 g
Sugars 0.1 g
Protein 6.3 g

Dietary servings

Per Portion


Meat Alternative 0.1
Milk Alternative 0.1
Vegetables 9.0

Energy sources


Pygal48%467.5174731871781188.616083730846943%297.9348375216949226.070429791191869%354.9822406804696110.8918896976632248%43%9%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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