Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.7 (3)
Vegetable Garden Spaghetti Made With Spaghetti Squash
NUTRITION · PER SERVING—
CAL 12%·PRO 16%
CARBS 47G77% OF CAL
12G FIBER13G OTHER23G TOTAL SUGAR
FAT 5G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward pasta dish made with spaghetti squash and fresh vegetables. Light and nutritious, suitable for lunch or dinner.
mainpasta🥧 baking dish🥄 saucepan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash
- 1 cup of water
- 1 jar spaghetti sauce (I use Prego Chunky Garden 1 cup baby spinach leaves, chopped)
- 1/2 green bell pepper (chopped)
- 1 carrot or several sweet baby carrot (shredded 1/2 zucchini, chopped)
- 1/2 small onion
- 1/2 c. frozen peas
- 1/2 Tablespoon parsley
- 1/2 Tablespoon oregano
At a glance
PER SERVING
CAL 12%·PRO 16%
CARBS 47G77% OF CAL
12G FIBER13G OTHER23G TOTAL SUGAR
FAT 5G19% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 872mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1504mg
- Calcium
- 198mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 872MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.