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RECIPE // Spaghetti Squash with Butter Roasted Tomatoes & Fresh Herbs
CULTURAL CHROMATICS10Ingredients
60Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 28 oz. tomatoes (peeled, whole)
- 1 spaghetti squash (medium)
- 1 head garlic (peeled and crushed)
- 3 anchovy fillets packed in oil (and chopped, while this is optional, it adds a nice umami flavor that you can’t quite get with salt)
- 1/2 stick butter (cut into squares)
- 1/2 cup fresh herbs (chopped, I used chives, parsley, and basil)
- 1/4 cup Parmesan (flakes, or however much you like)
- 1/2 tsp. red pepper flakes
- salt
- pepper
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium450mg19% |
| Potassium910mg26% |
| Protein8g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A50% |
| Vitamin C60% |
| Calcium20% |
| Iron6% |
* 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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