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Spaghetti Squash Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.3144
Energy (kCal)58.555
Carbohydrates (g)13.0267
Total fats (g)0.7539
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Halve squash. | 2. Remove and discard seeds. | 3. Quarter to fit in a large pot. Add water to 1 inch. | 4. Bring to boil, cover, reduce to simmer and cook 20 to 30 minutes, or until tender. | 5. Remove and cool. | 6. Scrape squash pulp from rind to make 4 cups. | 7. Drain on paper towels to remove excess moisture. In large bowl, combine squash with mushrooms, onions, peppers and dressing. | 8. Mix and refrigerate. Serves 8. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 1 - - - -
    mushroom 1 1/2 cups sliced - - - -
    green onion 1 1/2 cups sliced 28.755 6.1131 1.033 0.5006
    green pepper 1 chopped 29.8 6.9136 1.2814 0.2533
    creamy garlic dressing italian 1 bottle - - - -
    lettuce leaf - - - -
    cherry tomato - - - -

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



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