Try this Liz's Tomato Basil Spaghetti Squash recipe, or contribute your own.
Suggest a better descriptionPoke holes in spaghetti squash then microwave for 7-8 minutes, in 3 minute intervals. Cut in half and remove seeds and mushy stuff.
Brush with olive oil then top with garlic, salt & pepper, basil, tomatoes, and cheese.
Bake for 15-20 min
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Serving Size: 1 Serving (1189g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 280 | ||
Calories from Fat: 42 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 427.7mg | 15 % | |
Potassium 2236.5mg | 59 % | |
Total Carbohydrate 60.1g | 18 % | |
Dietary Fiber 8.9g | 35 % | |
Sugars, other 51.2g | ||
Protein 10g | 14 % | |
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: 280
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