Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash noodles topped with a creamy red pepper sauce made from roasted bell peppers and Greek yogurt, with tomatoes and herbs. Light, creamy, and vegetarian. A satisfying low-carb main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons extra-virgin olive oil
- Salt and pepper (to taste)
- 2 red bell peppers
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 15 oz. can diced tomatoes
- 1/2 teaspoon dried oregano
- Dash of red pepper flakes
- 1/2 cup packed fresh basil (coarsely chopped)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup plain Greek yogurt
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1186mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1645mg
- Calcium
- 342mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.