Photo: Eaters Collective
Spaghetti Squash with Sun dried Tomato and Basil
7 ingredients
1 hr + 20 min
2
openrecipes
This spaghetti squash with sun-dried tomatoes and basil is a flavourful gluten-free and low-carb recipe for your busy weeknight dinner.
Estimated Nutrition (whole recipe, rough)
198
Calories
3g
Protein
14g
Fat
17g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups Cooked Spaghetti Squash
- 1 Tablespoon Extra Virgin Olive Oil
- 2 whole Shallots, Finely Chopped
- 2 cloves Garlic, Crushed
- ½ cups Finely Chopped Basil
- ½ cups Julienned Sun-dried Tomatoes
- ½ cups Red Chili Flakes (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes