Best served at room temperature or slightly warmed.
Squash Preparation:
1. Cut squash in half and remove seeds. Cut squash into 4-8 pieces. Use a knife or vegetable peeler to remove rind.
2. Julianne squash with a mandolin to shred it using 1/8 inch thickness. Alternatively use a shredding blade in a food processor to shred.
3. Drain squash if needed. Add squash seasonings to squash and mix; set aside.
Sauce Preparation:
1. Add all sauce ingredients to blender except water, and blend until somewhat smooth.
2. Add water as needed.
Putting it together:
Pour sauce mixture over spaghetti squash and mix well. Serve and Enjoy!!
Cooked squash version: Cut spaghetti squash in half and remove seeds. Bake cut side down for 30-40 minutes at 375 degrees. Let cool and use fork to scrape out squash; prepare sauce as described above. Gently heat sauce, do not bring to boil. Spoon sauce over squash and serve.
For more information or nutritional consultations please contact Ruby@RubyLathon.com.
www.RubyLathon.com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 137 | ||
Calories from Fat: 25 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 731mg | 25 % | |
Potassium 1003.9mg | 26 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 19.5g | ||
Protein 7.5g | 11 % | |
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: 137
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