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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (482g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 231 (67%)|
|Amt Per Serving||% DV|
|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 %|
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: 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.