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Spaghetti Squash Stuffed with Vegetable Sauté
Source: dLife

Artichoke, carrot, and mushroom stuffed spaghetti squash.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Intermediate

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
, 7 1/2 Vegetables
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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Ingredients Directions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Spoon pulp into a large bowl, separating strands into spaghetti like pieces. Set aside shells.
  4. 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.
  5. Whisk in flour and cook 1 minute.
  6. Mix in tomatoes, broth, and marjoram and let boil. Simmer with lid on pan 10 minutes or until vegetables are soft.
  7. Sprinkle with salt and pepper.
  8. Combine half the vegetable mixture with the spaghetti squash pieces and spoon into squash shells.
  9. Spoon the rest of the vegetable mixture into squash shells and top with green onions.

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