Baked and sautéed Spaghetti Squash
Directions: Pre Heat oven to 400 degrees
Cut Spaghetti Squash in half and remove seeds
Coat Squash with 1 tbs coconut oil and salt and pepper.
Place squash face down in shallow pan and add 1/2 cup water
Cover and bake for 45 minutes. Remove and let cool.
While cooling ..cook sliced peppers in remaining 1tbs Coconut Oil in large fry pan.
When peppers are nearly done add chopped garlic.
You will now take your Squash and using a fork... scrape out the inside of the squash.
Add Squash to fry pan and saute for 10 minutes and add Capers and saute for another 5 minutes.
ENJOY!!!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 112 | ||
Calories from Fat: 65 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 424.6mg | 15 % | |
Potassium 289.4mg | 8 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 7.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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