Try this Roasted Spaghetti Squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375 degrees.
Line a baking sheet with aluminum foil (to prevent varnish from squash from developing on the backing sheet surface. Place a roasting rack or cookie cooling rack on the backing sheet (spray lightly with non-stick spray).
Cut squash in half lengthwise. Scoop out seeds and membrane with a spoon and discard. Place squash halve face up on rack. Lightly baste with olive oil on the exposed flesh side of the squash halves. Lightly sprinkle garlic powder and black pepper on squash halves.
Bake for 45 minutes, then set aside until it is cool enough to hold face up in your hand. With a table fork rake the inside of the squash lengthwise which will shred the flesh like spaghetti. Use it as you would with spaghetti in any of your favorite dishes.
If your grocer is carrying small squash you may need 2 in order to serve 4+
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Serving Size: 1 Serving (316g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 160 | ||
Calories from Fat: 77 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 52.9mg | 2 % | |
Potassium 348.1mg | 9 % | |
Total Carbohydrate 22.3g | 7 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 22.2g | ||
Protein 2.2g | 3 % | |
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: 160
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