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Spaghetti Squash with Fresh Tomatoes and Herbs
I FOOD BLOGGER14Ingredients
75Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 spaghetti squash (large, about 4 lbs)
- 4 Tbsp. olive oil
- 4 cups cherry tomatoes (fresh, or other tomatoes of choice, pulsed in a blender/food processor for 3 seconds)
- 2 cups cherry tomatoes (halved, or any other tomatoes cut into ½-inch pieces)
- 8 anchovies (finely chopped)
- 3 garlic cloves (thinly sliced and chopped)
- 10 basil leaves (roughly chopped)
- 6 Italian parsley (twigs of, roughly chopped)
- 6 thyme leaves (twigs of, only)
- 1 Tbsp. capers
- 1 tsp. dried chili flakes (optional)
- 4 Tbsp. grated Parmesan cheese (freshly)
- salt (to taste)
- black pepper (to taste)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium430mg18% |
| Potassium1030mg29% |
| Protein10g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A50% |
| Vitamin C70% |
| Calcium20% |
| 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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