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Spaghetti Squash with Chunky Roasted Bell Pepper Sauce
MEAL PLANNING MAVEN - LINDA S.14Ingredients
30Minutes
160Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups spaghetti squash (roasted, hot, 1 large *see MPM Mini-Bites for roasting tips)
- 6 roasted bell peppers (medium, coarsely chopped, I used a mixture of red, orange and yellow *see MPM Mini-Bites for roasting tips)
- 1 Tbsp. olive oil
- 1 onion (medium, chopped)
- 1 clove garlic (chopped)
- 15 oz. diced tomatoes with juice
- 1/4 tsp. kosher salt (or as desired)
- freshly ground pepper (or red pepper flakes as desired)
- 2 Tbsp. fresh oregano leaves (coarsely chopped)
- 2 Tbsp. Italian parsley (coarsely chopped)
- 3/4 cup basil leaves (fresh packed, sliced)
- 1/3 cup plain greek yogurt (or half and half, I used half and half)
- fresh basil (sprigs)
- grated Parmesan cheese (Freshly)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium250mg10% |
| Potassium630mg18% |
| Protein6g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A35% |
| Vitamin C45% |
| Calcium15% |
| 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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