Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| 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
- =
- 3 1/2 lbs spaghetti squash, 1 medium*
- -=or=-
- 1 1/2 lbs spaghetti squash, 1 small
- -should = about 1 vegetable
- -for the diabeitic
- 4 ripe tomatoes
- 3 tbsp olive oil
- 2 cup garlic, minced
- 1 tbsp salt
- fresh ground black pepper
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup scallions, chopped
- grated parmesan for garnish
- =
Directions
in the two diabetic spaghetti squash recipes that i found, the spaghetti squash ingredient was about 1 ½ for 4 serving or sweet ones. -=no=- 1.prick the squash in 3 or 4 places with the tines of a fork. Place it on a microwave-safe plate, cover loosely with microwave-safe plastic wrap, and cook at full power (650-700 watts) for 9 minutes. Turn the squash over, and cook another 9 minutes. Then let it stand, still covered, for 5 minutes. Using a sharp knife, cut a small x in the bottom of each tomato. Arrange the tomatoes on a microwave-safe plate and cover with a damp paper towel. Cook at full power for 4 minutes. Let the tomatoes stand for 1 minute. Then peel, core and coarsely chop. Pour off the excess liquid. Place 1 t of the olive oil on a small microwave-safe plate and cook at full power for 2 minutes. Then stir in garlic and cook until it is crisp, 3-4 minutes. Halve the squash and scrape out the seeds. Using a fork, scoop out the pulp and transfer the spaghetti-like strands to a 2-½ quart microwave-safe casserole. Add the tomatoes, garlic and oil, salt, pepper and remaining 2 t olive oil; toss well. Top with the mozzarella, parmesan and scallions. Cook at full power until heated through, 4 minutes. Serve with additional parmesan on the side. Food exchanges per serving should be about 1 ½ vegetable exchange + ½ high-fat meat exchange + 1 fat exchange the new basics cookbook by julee rosso & sheila lukins,