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    You are in: Home / Recipes / Steamed Spaghetti Squash With Fresh Tomatoes Recipe
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    Steamed Spaghetti Squash With Fresh Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    1 hr 40 mins

    25 mins

    breezermom's Note:

    This recipe is full of fresh vegetables, and great for those on a low-carb diet. I have to admit, I tend to increase the amount of olives....just love them. Adapted from a recipe from the Junior League of Winston-Salem, North Carolina. Prep time includes 1 hour of "sitting time" for the tomato mixture...passive time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the first 8 ingredients in a large bowl (tomatoes through pepper). Stir well. cover and let stand at room temperature for 1 hour.
    2. 2
      Wash squash; cut in half lengthwise. Remove and discard the seeds and membranes. Place the squash, cut side down, in a large Dutch oven. Pour water into the Dutch oven to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until the squash is tender.
    3. 3
      Drain the squash, and let cool 5 minutes so you don't burn your fingers. Remove the spaghetti-like strands with a fork. Combine the squash strands and reserved tomato mixture; toss gently. Sprinkle with the cheese, and serve immediately.

    Ratings & Reviews:

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    Nutritional Facts for Steamed Spaghetti Squash With Fresh Tomatoes

    Serving Size: 1 (178 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.4
     
    Calories from Fat 130
    72%
    Total Fat 14.4 g
    22%
    Saturated Fat 4.1 g
    20%
    Cholesterol 16.5 mg
    5%
    Sodium 205.9 mg
    8%
    Total Carbohydrate 7.8 g
    2%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.7 g
    11%
    Protein 5.9 g
    11%

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