Serves: 4
Prep: 10 minutes Cook: 45 minutesRecipe by Kate Scarlata
| ingredients |
|---|
|
1 medium Spaghetti Squash |
|
2 tbsp Garlic Infused Olive Oil |
|
1 cup Canned Tomatoes, drained |
|
¼ cup Pumpkin Seeds (Pepitas), roasted |
|
¼ cup Parmesan Cheese |
|
8 large Basil Leaves, chopped |
|
Salt and Pepper, to taste |
Preheat oven to 190 C/375 F
Cut unpeeled squash in half horizontally. Using a spoon or fork, scrape out the seeds and attached strands.
Brush the inside of each squash half evenly with garlic oil.
Place the sliced side of each squash down on a cooking sheet and place in pre-heated oven. Bake for 45 minutes or until you can easily pierce with fork.
Remove squash from oven and let cool until easy to handle.
With a fork, scrape out the spaghetti-like strands into a medium size bowl.
Fold in diced tomatoes.
Evenly distribute squash into serving dishes and garnish with pumpkin seeds, Parmesan and basil leaves.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 936 Kj / 224 cal |
| Protein | 5.70g |
| Carbohydrates | 7.00g |
| Sugar | 3.40g |
| Total Fat | 16.30g |
| Saturated Fat | 3.40g |
| Fibre | 3.50g |
Recipe by Kate Scarlata
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 1 medium Spaghetti Squash | 620 g | 21.87 oz |
| 2 tbsp Garlic Infused Olive Oil | 40 g | 1.41 oz |
| 1 cup Canned Tomatoes, drained | 250 g | 8.81 oz |
| ¼ cup Pumpkin Seeds (Pepitas), roasted | 35 g | 1.23 oz |
| ¼ cup Parmesan Cheese | 21 g | 0.74 oz |
| 8 large Basil Leaves, chopped | 4 g | 0.14 oz |
| Salt and Pepper, to taste |
Preheat oven to 190 C/375 F
Cut unpeeled squash in half horizontally. Using a spoon or fork, scrape out the seeds and attached strands.
Brush the inside of each squash half evenly with garlic oil.
Place the sliced side of each squash down on a cooking sheet and place in pre-heated oven. Bake for 45 minutes or until you can easily pierce with fork.
Remove squash from oven and let cool until easy to handle.
With a fork, scrape out the spaghetti-like strands into a medium size bowl.
Fold in diced tomatoes.
Evenly distribute squash into serving dishes and garnish with pumpkin seeds, Parmesan and basil leaves.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 936 Kj / 224 cal |
| Protein | 5.70g |
| Carbohydrates | 7.00g |
| Sugar | 3.40g |
| Total Fat | 16.30g |
| Saturated Fat | 3.40g |
| Fibre | 3.50g |
FODMAP Assistant
