Spagetti Squash
by juliew7
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INSTRUCTIONS
Basic Spaghetti Squash
Spaghetti squash is tasty low-carbohydrate substitute for pasta.
(Sally Fallon, Nourishing Traditions)
1 spaghetti squash (any size)
butter, to taste
salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Cut spaghetti squash in half lengthwise; remove and discard seeds. Place squash, cut sides down, in a baking
pan with about ½ inch (13mm) of water. Bake for about 1 hour, or until tender when pricked with a fork.
Let squash cool slightly, then remove the strands of flesh, bit by bit, with a fork. Mix in butter, salt, and pepper.
Variation: Serve topped with grated Parmesan cheese, pesto, or tomato sauce.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (482g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 344 | ||
| Calories from Fat: 231 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 25.6g | 34 % | |
| Saturated Fat 15.1g | 76 % | |
| Monounsaturated Fat 6.2g | ||
| Polyunsanturated Fat 1.9g | ||
| Cholesterol 61.1mg | 19 % | |
| Sodium 318.2mg | 11 % | |
| Potassium 497.3mg | 13 % | |
| Total Carbohydrate 31.4g | 9 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 31.4g | ||
| Protein 3.1g | 4 % | |
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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. |
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Calories per serving: 344
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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