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Spaghetti-Squash-and-Zucchini Parmesan from True Food Kitchen
WASHINGTONIAN18Ingredients
90Minutes
370Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 spaghetti squash (large, 2 to 3 pounds)
- 1 zucchini (large, grated)
- 1/2 cup onions (caramelized, see recipe below)
- 1 cup tomato sauce (see recipe below)
- 6 oz. mozzarella cheese (grated)
- 1/2 cup parmigiano reggiano cheese (grated)
- salt
- pepper
- 1 1/2 tsp. canola oil
- 1 1/2 onions (large, thinly sliced)
- 1 Tbsp. extra-virgin olive oil
- 3 garlic cloves (minced)
- 28 oz. San Marzano tomatoes (chopped, with juice)
- 1 tsp. salt
- 1/4 tsp. allspice
- 1 pinch black pepper
- 2 Tbsp. fresh basil (chopped)
- 1 Tbsp. fresh oregano (chopped)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1270mg53% |
| Potassium1090mg31% |
| Protein18g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber5g20% |
| Sugars13g |
| Vitamin A45% |
| Vitamin C70% |
| Calcium45% |
| Iron10% |
* 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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