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Ingredients
US|METRIC
4 SERVINGS
- 2 spaghetti squash (medium, 3 to 4 pounds)
- 2 stalks celery (chopped into 2-inch pieces)
- 1 medium white onion (chopped into 2-inch pieces)
- 2 carrots (chopped into 2-inch pieces)
- 4 cloves garlic
- 1 Tbsp. olive oil
- 2/3 cup red lentils (uncooked)
- 28 oz. diced tomatoes
- 1 cup vegetable broth
- 1 cup marinara sauce (or tomato sauce)
- 1/2 tsp. dried basil
- 1/2 tsp. dried parsley
- 1/2 tsp. dried oregano
- 1/4 tsp. crushed red pepper
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium660mg28% |
| Potassium1890mg54% |
| Protein19g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber16g64% |
| Sugars16g |
| Vitamin A160% |
| Vitamin C80% |
| Calcium25% |
| Iron20% |
* 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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