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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spaghetti Squash Stir Fry

Source: dLife

Stir-fried spaghetti squash, carrots, and peppers in broth.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	56.8

Total Carbs	9.3 g

Dietary Fiber	1.1 g

Sugars	1.6 g

Total Fat	1.7 g

Saturated Fat	0.9 g

Unsaturated Fat	0.2 g

Potassium	150.8 mg

Protein	2.5 g

Sodium	106.4 mg

Dietary Exchanges 1.7 Fat, 1.6 Vegetables, 0.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

With a sharp knife make a few holes in the squash.
Put squash on a paper plate in the microwave and cook on high for 10 minutes.
Rotate squash and cook on high an additional 10 minutes until soft. Let stand 5 minutes.
Cut squash in half lengthwise and take out all the seeds.
Use a fork to scrape out 6 cups of the squash. It will come out looking like spaghetti (If any squash remains save for another day or double the recipe).
Spray nonstick cooking spray into a large nonstick pan and heat.
Stir in the carrots and bell peppers cooking until tender, about 7 minutes.
Add in the squash, broth, basil, and black pepper. Heat thoroughly for about 2 minutes.
Serve with grated cheese.