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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash
- 4 tomatoes (ripe)
- 3 Tbsp. olive oil
- 2 cloves garlic
- 1 tsp. salt
- black pepper (to taste)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/4 cup scallions (chopped)
- grated Parmesan
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Directions
- Prick the squash all over and put in microwave for 9 minutes a side or in an oven on 350 for 40-50 minutes. Let stand for 5 minutes.
- Using a sharp knife, cut a small x in the bottom of each tomato. Arrange the tomatoes on a microwave dish and cover with a damp paper towel. Cook for 4 minutes.
- Let tomatoes stand for 1 minute. Then peel, core and coarsley chop. Pour off excess liquid.
NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol20mg7% |
Sodium900mg38% |
Potassium740mg21% |
Protein12g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A30% |
Vitamin C40% |
Calcium30% |
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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