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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the squash, cut side up, in a Dutch oven. | 2. Add the water. | 3. Cover and bring to a boil. | 4. Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork. | 5. Remove the squash from the pan and drain well. | 6. Scoop out and discard the seeds. | 7. Using 2 forks, fluff the flesh into strands. | 8. In a steamer basket over simmering water, steam the zucchini, covered, for 3 minutes; remove from the heat. Discard the cooking liquid from the Dutch oven and dry the pan well. | 9. Add the squash, zucchini, tomatoes, and green onions to the pan. | 10. Stir in the Parmesan, lemon juice, basil, dill, and pepper. | 11. Toss well to coat with sauce. Cook 1 minute over medium-high heat to heat through. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1		quartered	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
zucchini	1 1/2	cups	shredded	31.62	5.7846	2.2506	0.5952
tomato	1/2	cup	diced	13.41	2.898	0.6556	0.149
green onion	1/3	cup	sliced	6.39	1.3585	0.2296	0.1112
parmesan cheese	4	tablespoons	grated	74.0	8.0	8.0	1.0
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
dill	1/4	teaspoon		1.6012	0.2896	0.0839	0.0763
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187

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