Pressure-Cooker Spaghetti Squash With Tomatoes Recipe
Recipe By Taste Of Home
This squash is perfect as a side dish, or top it with canned tuna to serve it as an entree. I use my own home-canned tomatoes for the best flavor. The dish is easy, tasty and light! —Carol Chase, Sioux City, Iowa.
Ingredients For Pressure-Cooker Spaghetti Squash With Tomatoes Recipe
1 Medium spaghetti squash, halved lengthwise, seeds removed
1 can Diced tomatoes, drained
0.25 cup Sliced green olives with pimientos
1 teaspoon Dried oregano
0.5 teaspoon Salt
0.5 teaspoon Pepper
0.5 cup Shredded Cheddar Cheese
0.25 cup Minced Fresh Basil
Nutrition value
23
calories per serving
1 g Fat2 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
1 g Fat
2 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
2 g
Fiber
0 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
81 mg
Iron
0 mg
Vitamin A
22 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
5 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
6 mg
Manganese
0 mg
Phosphorus
47 mg
Selenium
1 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
