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Ингредиенты
- 10-12 lg. red peppers
- 1/2 onion, minced
- 1 c. mushrooms, minced
- 1 c. green pepper, minced
- 1 clove garlic, chopped
- Italian seasoning to taste
- 1 bay leaf
- 1/2 teaspoon vinegar
- Salt and pepper to taste
- Spaghetti squash
Инструкции
- Cook red pepper till soft. Remove and throw away skin. Puree in blender or possibly food processor. Spray skillet with Pam and saute/fry onions, mushrooms, green pepper and garlic till soft. Add in red pepper puree, vinegar and spices. Cook over low heat till flavors are well blended. Throw away bay leaf.
- Meanwhile, cook spaghetti squash. Scrape onto a platter. Serve 1/2 c. spaghetti sauce on each and pour 1/2 c. tomato sauce over squash.
- NOTE: A delicious low-calorie treat!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 863g | |
| Recipe makes 2 servings | |
| Calories 267 | |
| Calories from Fat 23 | 9% |
| Total Fat 2.64g | 3% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1828mg | 52% |
| Total Carbs 52.8g | 14% |
| Dietary Fiber 17.9g | 60% |
| Sugars 34.16g | 23% |
| Protein 9.4g | 15% |
