Creamy Spaghetti Squash with Tomatoes
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 spaghetti squash (about 4 lb), halved, seeded
1-1/4 cups water, divided
PAM® Original No-Stick Cooking Spray
1/2 cup chopped yellow onion
6 wedges light creamy Swiss spreadable cheese
1/2 teaspoon dried basil
1/4 teaspoon salt
2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
1/2 cup shredded Parmesan cheese
1/4 cup DAVID® Sunflower Kernels, Roasted & Salted
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 245 mg | 25% |
Carbohydrate | 21 g | 7% |
Cholesterol | 9 mg | 3% |
Total Fat | 7 g | 11% |
Iron | 2 mg | 9% |
Calories | 190 kcal | 9% |
Sodium | 710 mg | 30% |
Protein | 9 g | 17% |
Saturated Fat | 3 g | 14% |
Sugars | 9 g | 1% |
Vitamin C | 17 mg | 28% |
Place squash, cut sides down, in microwave-safe dish. Add 1/4 cup water and cover dish with plastic wrap. Microwave squash on HIGH 10 to 15 minutes or until squash is fork tender.
Meanwhile, spray large skillet with cooking spray. Heat over medium-high heat; add onion. Cook 3 minutes or until onion is tender; add remaining water, spreadable cheese, basil and salt. Reduce heat; cook and stir 2 to 3 minutes or until cheese melts.
Carefully remove squash strands with fork and place in skillet; stir to combine. Add drained tomatoes; toss to combine. Top with Parmesan cheese and sunflower kernels.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.
Creamy Spaghetti Squash with Tomatoes