I used to be vegetarian... well vegan for a while actually... and as crazy as it is to think about now, I still have some aversions to meat when I cook it. Weird pieces of chicken, parts of the egg yolk I don't like to look at, etc. Not to mention meat is so expensive sometimes a veggie dish is needed. I ate this plain once, added taco meat the next time, and Charlie ate it too. even though there is hardly any cheese, well none if you want, it almost has a cheesy texture. Nutritional yeast gives almost a buttery taste which is really great, but if you don't have any the dish will still be good. (See more on nutritional yeast here)
(Printable Version)
- 1 Small Spaghetti Squash- 2 Zucchini, diced
- 2 Carrots, diced
- 1 14-oz Can Tomato Sauce (watch for sugar)
- 1 Egg
- 2 Tbsp Nutritional Yeast (if you don't have any just omit)
- Salt and Pepper
- Raw Parmesan Cheese (Optional)
Preheat Oven to 350 Degrees
1. Cut and spaghetti squash in half length-wise, scoop out the seeds. Place cut-side down on a cookie sheet and bake about 45min, until it is soft to the touch and can be pierced easily with a knife.
Nutrition Facts | |
---|---|
Servings 4.0 | |
Amount Per Serving | |
calories 170 | |
% Daily Value * | |
Total Fat 3 g | 4 % |
Saturated Fat 1 g | 4 % |
Monounsaturated Fat 1 g | |
Polyunsaturated Fat 1 g | |
Trans Fat 0 g | |
Cholesterol 47 mg | 16 % |
Sodium 1382 mg | 58 % |
Potassium 1194 mg | 34 % |
Total Carbohydrate 34 g | 11 % |
Dietary Fiber 9 g | 35 % |
Sugars 17 g | |
Protein 8 g | 16 % |
Vitamin A | 125 % |
Vitamin C | 81 % |
Calcium | 12 % |
Iron | 17 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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