From "Dinner Tonight" (Clapp and Grace)
Preheat oven to 400F
Slice squash in half
Scoop out seeds and pulp
Place squash cut-side down in roasting pan with water covering bottom or tented with foil
Cook squash for 30-45min
Heat olive oil in large frying pan on med-high
Season lamb with salt, pepper, and cumin (rub in)
Cook lamb 4-5 minutes for med-rare
When squash is cooked, scrape strands out with fork into large bowl
Toss spaghetti squash with oil, scallions, mint, salt, pepper, and lemon juice
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (593g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 215 | ||
Calories from Fat: 61 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 101.5mg | 3 % | |
Potassium 691.6mg | 18 % | |
Total Carbohydrate 41.2g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 40.3g | ||
Protein 4.2g | 6 % | |
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: 215
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