Try this How To Cook Spaghetti Squash recipe, or contribute your own.
Suggest a better descriptionThe flesh of spaghetti squash, when cooked, comes out like strands of cooked spaghetti and makes a great light stand-in for pasta lovers. Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below. To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork. To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes. To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain. Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell. Yield: 1 medium spaghetti squash equals about 4 cups cooked. June, 94 issue of Southern Living. From: Ben Hambleton E262/422
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (896g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 278 | ||
Calories from Fat: 46 (17%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 5.1g | 7 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 152.3mg | 5 % | |
Potassium 967.7mg | 25 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 61.9g | ||
Protein 5.7g | 8 % | |
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: 278
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.