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Spaghetti Squash With Roasted Roma Tomato Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.4455
Energy (kCal)778.76
Carbohydrates (g)32.9495
Total fats (g)58.1185
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Cut spaghetti squash in half, remove seeds and place in a roasting pan. | 3. Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes. | 4. Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes. | 5. Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 1 - - - -
    rom tomato 2 - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    kosher salt - - - -
    garlic clove 10 peeled sliced - - - -
    basil leaf 1 cup - - - -
    white wine 1/2 cup - - - -
    red chili pepper flake 1 pinch - - - -
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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