Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2013 > 01 > 20130130_195329_spaghetti-squash-and-tomato-sauce.html
Spaghetti Squash and Tomato Sauce
/posts/2013/01/20130130_195329_spaghetti-squash-and-tomato-sauce.html
You are viewing revision 0b6879d5 from 2017-03-05 16:35:44 -0700 (specified "2017-03-05 16:35:44 -0700").
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=0b6879d5 to a URL.
See the help page for more information.
I made spaghetti squash with leftover tomato sauce from the party[@rev]. I defrosted some, plus some of the non-frozen leftovers. After doing the spaghetti squash the normal way (cut in half, deseed, spray with pam, sprinkle with salt+pepper, then 12 min in the microwave). I also defrosted some frozen chicken sausage. The chicken sausage was way overcooked by the time it was in, but that didn't matter much. I also added a bunch of ricotta and sprinkled cheese.
Point-wise I can only really guess since I do not know the tomato sauce. It was homemade so I know there wasn't much oil (4 tbsp olive oil + butter in the whole thing, 24 points). I'll figure I had about 3 points of that (1/8th). I also do not havemeasurementsfor the amount of the cheese . Figure 2 tbsp of low fat cheese. And maybe 2.5 servings of ricotta (guessing here).
PointsPlus:
Sausage (2 1/2 links)...5
LF Parm Cheese...1
Full Fat Ricotta...6
-------------------
12 for the two HUGE servings
Original WP Post ID: 3112
Original WP Pub Date: 2013-01-30_195329