Vegetarian Entree: Spaghetti Squash Primavera

Vegetarian Entree: Spaghetti Squash Primavera
Recipe Type: Entree
Cuisine: Vegetarian
Author: OncoLink Team
Serves: 2
  • 1 small spaghetti squash
  • Sea salt and pepper to taste
  • 1 cup tomato sauce (look at ingredients to make sure no added sugar)
  • 1 cup cooked broccoli
  • 2 medium portabella mushrooms
  • 1/2 red pepper, diced
  1. Preheat oven to 400 degrees
  2. Cut spaghetti squash in half length wise
  3. Scoop out seeds inside
  4. Lay face down on a baking sheet
  5. Bake for 40 minutes
  6. Let cook, scoop insides into a serving dish
  7. While the spaghetti squash is baking, steam broccoli, mushroom, and pepper
  8. Scoop out a 1/2 – ¾ cup sized portion
  9. Add veggies and tomato sauce
Calories: 198 Fat: 3g Saturated fat: 1g Carbohydrates: 40g Sodium: 84mg Fiber: 9g Protein: 11g Cholesterol: 0mg Potassium:1754mg Calcium: 110mg Folate: 183mcg

About the author

Melissa Kavanaugh is a first year graduate student at Drexel University. She is working towards her Masters in Human Nutrition and is completing the requirements to become a Registered Dietitian. Melissa earned her undergraduate degree from Rutgers University in Accounting and Finance and worked in industry for 4 years before deciding to change careers and pursue her true passions: nutrition and fitness. In addition to nutrition, Melissa went back to school for fitness and currently holds Personal Training and Group Fitness certifications from the American Council on Exercise. She teaches weekly ballet bar and strength training classes in addition to working one on one with clients to achieve their fitness goals. Melissa enjoys cooking and creating fun and easy recipes. She is excited and honored to be a contributor to OncoLink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.