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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 in a very large pot, add water to cover. Bring to a boil and cook, uncovered for 30-60 minutes, or until easily pierced with a fork. Drain, halve, and set aside until cool enough to handle. | 2. Coat a 2 quart saucepan with nonstick spray. Add the onions and saut over medium heat until translucent, about 5 minutes. Add the garlic and saute 1 minute. | 3. Add the tomatoes, tomato puree, oregano, and pepper. Simmer for 20 minutes. | 4. Discard the seeds from the squash. Using a fork, seperate into spaghetti-like strands. Reheat briefly in a large frying pan. Serve topped with the sauce and sprinkled with the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spaghetti squash	1			-	-	-	-
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
plum tomato	5		chopped	-	-	-	-
tomato puree	1/2	cup		47.5	11.225	2.0625	0.2625
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75

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