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Spaghetti Squash "Pasta" with Tomato-Beet Sauce

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Spaghetti Squash "Pasta" with Tomato-Beet Sauce
  • Prep Time 20 min
  • Total Time 1 hr 15 min
  • Servings 8
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This recipe is inspired by Eden Alley, a vegetarian cafe in Kansas City.

Ingredients

Spaghetti Squash

2
medium spaghetti squash (3 lb each)

Tomato-Beet Sauce

1
tablespoon olive oil
1
tablespoon chopped garlic
1 1/2
teaspoons dried dill weed
1 1/2
teaspoons yellow mustard seed
1/2
teaspoon salt
1/2
teaspoon pepper
1/8
teaspoon ground red pepper (cayenne)
1/2
cup chopped peeled fresh beets
2
cans (14 oz each) diced tomatoes, undrained
1
tablespoon Dijon mustard
1
tablespoon chopped fresh parsley

Directions

  • 1 Heat oven to 425°F. Cut squash in half; remove seeds and fibers. Place squash cut sides down in 15x10x1-inch pan. Carefully pour 2 cups cold water in pan.
  • 2 Bake squash about 45 minutes, or until knife can easily penetrate skin. Carefully turn each over to cool 20 minutes. Scrape insides out with fork into bowl.
  • 3 While squash is baking, make sauce. In 10-inch skillet, heat olive oil, garlic, dill, mustard seed, salt, pepper and red pepper over medium heat, shaking pan occasionally, until garlic is golden brown.
  • 4 Add beets and tomatoes; simmer abut 20 minutes or until beets are tender. Remove from heat. Stir in Dijon mustard and parsley. Serve 1/2 cup sauce over 1 cup spaghetti squash pasta.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
4%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
400mg
17%
Potassium
580mg
17%
Total Carbohydrate
25g
8%
(
Dietary Fiber
5g
22%
,
Sugars
13g
)
Protein
3g
Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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