Simple, and delicious spaghetti squash recipe, even your kids will like.
1. Heat oven to 385?. Place squash halves cut side down in a large roasting pan. Add 1 cup water; Bake until translucent and flesh pulls away from skin, about 40 minutes. Let cool 5 minutes.
2. Using a fork, separate flesh into strands. Discard skins. In a large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve.
MICROWAVE SQUASH METHOD:
1 Cut squash length-wise, and place cut side down on microwave safe dish
2 Cover with saran but leave a small steam vent
3 Cook for 7-10 minutes depending on size of squash
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 10 | ||
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Calories: 189 | ||
Calories from Fat: 100 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.1g | 15 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 28.3mg | 9 % | |
Sodium 195.4mg | 7 % | |
Potassium 354.2mg | 9 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 22.4g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 189
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