It may be a little off-season for squash, but it is never off-season for preparing your own food and not food from your grocers freezer.
My husband is not a lover of squash, and he had two helpings of this great side dish. I don’t mind squash, but it does need a little kick and today I found the secret. I generally share these recipes of face book and twitter but there isn’t enough space so I decided to share it on my blog. I hope that you enjoy this it really is delish!
1 large spaghetti squash cut it length wise and scoop out the seeds, one half will serve two or three.
1/2 green pepper
1/2 red pepper
1 green onion
mix them together
fill the hollow in the squash and add sun-dried tomato dressing.
Bake uncovered for 30 minutes on 375 then drizzle olive oil along the edge of the squash and return it to the oven for 15 minutes.
Remove from the oven and scrap out the squash and stuffing.
This goes great with a turkey link sausage and brown rice. Double the recipe to fill both halves of the squash.
Nutritional information ( approx)
200 gram serving = 153 cal, 12 gram fat,1.6 grams saturated fat, 0.0 trans fat, 4 mg cholesterol,2.3 grams dietary fiber,5.1 grams sugar, 210mg sodium, 11.4 carbs ,2.2 grams protein.