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Ingredients
- 10-12 lg. red peppers
- 1/2 onion, minced
- 1 c. mushrooms, minced
- 1 c. green pepper, minced
- 1 clove garlic, chopped
- Italian seasoning to taste
- 1 bay leaf
- 1/2 teaspoon vinegar
- Salt and pepper to taste
- Spaghetti squash
Directions
- Cook red pepper till soft. Remove and throw away skin. Puree in blender or possibly food processor. Spray skillet with Pam and saute/fry onions, mushrooms, green pepper and garlic till soft. Add in red pepper puree, vinegar and spices. Cook over low heat till flavors are well blended. Throw away bay leaf.
- Meanwhile, cook spaghetti squash. Scrape onto a platter. Serve 1/2 c. spaghetti sauce on each and pour 1/2 c. tomato sauce over squash.
- NOTE: A delicious low-calorie treat!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1727g | |
| Calories 535 | |
| Calories from Fat 47 | 9% |
| Total Fat 5.27g | 7% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 70mg | 3% |
| Potassium 3657mg | 104% |
| Total Carbs 105.61g | 28% |
| Dietary Fiber 35.8g | 119% |
| Sugars 68.32g | 46% |
| Protein 18.81g | 30% |
