Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- =
- 1 spaghetti squash
- 1 pack sliced mushrooms
- 1 med zuchinni squash
- 2 cup cooked rice
- x favorite peppers to taste
- x garlic to taste
- x cooking sherry
- =
Directions
Bake spaghetti squash at 375°F until slightly tender. (make sure to puncture skin before baking). "stir fry" mushrooms, diced zuchinni squash, peppers until soft with sherry. When spaghetti squash is done, cut in half, remove seeds and inner fibers. Use a fork to remove meat from squash. It will come out in strings. Add spaghetti meat to stir fry. Add more sherry and cook untill done. You will probably need a large wok to hold it all