2 lb spaghetti squash
fresh garlic, diced to taste
Parmesan cheese , to taste
1
onion, medium, diced
¼ cup butter
3 tbsp dill, chopped
3 tbsp chives, chopped
½ cup green bell pepper, diced
salt and pepper , to taste
Preheat oven to 375 degrees F.
Cut squash in half lengthwise and scoop out seeds.
Place open side down on cooking sheet and bake for 1 hour.
When squash is done, melt butter in large saute pan.
Saute peppers, onions and garlic in butter until tender.
While vegetables are sauteing, use a fork and gently scoop out each half of the squash.
Place in saute pan with sauteed vegetables, add Parmesan cheese and fresh diced herbs.
Mix thoroughly and serve as soon as all ingredients are fully cooked.
With fish you would add dill; with chicken, thyme; beef, sage, etc. If cooking Italian, use basil.
Sugar: 6g
:
Calcium: 48mg
Calories: 167kcal
Carbohydrates: 15g
Fat: 12g
Fiber: 3g
Iron: 1mg
Potassium: 247mg
Protein: 2g
Saturated Fat: 3g
Sodium: 163mg
Vitamin A: 891IU
Vitamin C: 22mg
