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- The tomatoes:
- 10 Del Campo t’mates (11.5 oz.), cut into ¼-inch slices
- 2 tsp olive oil
- 2 cloves garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp ground pepper
- The dressing:
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil
- 1/2 tsp agave nectar or honey
- 1/8 tsp salt
- The spaghetti squash:
- 1 (3 lb.) spaghetti squash
- 2 oz. fresh mozzarella, diced
- 5 fresh basil leaves, thinly sliced
View Full Recipe at Cookin' Canuck
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1190g | |
| Calories 969 | |
| Calories from Fat 603 | 62% |
| Total Fat 68.29g | 85% |
| Saturated Fat 15.38g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1656mg | 69% |
| Potassium 1322mg | 38% |
| Total Carbs 83.02g | 22% |
| Dietary Fiber 1.3g | 4% |
| Sugars 10.72g | 7% |
| Protein 20.11g | 32% |
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