Spaghetti Squash Parmesan
Ingredients
Instructions
- Place the squash, cut side up, in a Dutch oven.
- Add the water.
- Cover and bring to a boil.
- Reduce the heat and simmer for 13 to 17 minutes, or until squash fibers pull apart easily with a fork.
- Remove the squash from the pan and drain well.
- Scoop out and discard the seeds.
- Using 2 forks, fluff the flesh into strands.
- 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.
- Add the squash, zucchini, tomatoes, and green onions to the pan.
- Stir in the Parmesan, lemon juice, basil, dill, and pepper.
- Toss well to coat with sauce.
- Cook 1 minute over medium-high heat to heat through.
Nutrition & Diet Analysis (per serving)
196
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).