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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 Stuffed with Vegetable Sauté

Source: dLife

Artichoke, carrot, and mushroom stuffed spaghetti squash.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	196.4

Total Carbs	43.3 g

Dietary Fiber	4.7 g

Sugars	14.6 g

Total Fat	2.0 g

Saturated Fat	0.3 g

Unsaturated Fat	0.7 g

Potassium	940.6 mg

Protein	5.8 g

Sodium	131.0 mg

Dietary Exchanges 2.0 Fat, 7.3 Vegetables, 0.1 Starch,

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

Preheat oven to 350 degrees.
Lay squash halves, skin side up on a baking pan. Pour 1/2 inch water around squash and bake 30 to 40 minutes or until soft.
Spoon pulp into a large bowl, separating strands into spaghetti like pieces. Set aside shells.
Heat a cooking spray coated frying pan over medium heat. Cook artichokes, onions, carrots, mushrooms, celery, and garlic 5 minutes or until onion is tender.
Whisk in flour and cook 1 minute.
Mix in tomatoes, broth, and marjoram and let boil. Simmer with lid on pan 10 minutes or until vegetables are soft.
Sprinkle with salt and pepper.
Combine half the vegetable mixture with the spaghetti squash pieces and spoon into squash shells.
Spoon the rest of the vegetable mixture into squash shells and top with green onions.