Try this Spaghetti Squash Bake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Slice squash in half and place fleshside down in a baking dish. Add 1/4-inch of water. Bake for 40 minutes, or until tender and remove. Rake squash with a fork, creating "spaghetti" strands. Spoon on sauce, mozzarella, and basil. Place back in oven and bake until cheese begins to bubble. Serve warm. HOW TO BOIL WATER SHOW#BW8197 Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (1347g) | ||
Recipe Makes: 1 | ||
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Calories: 862 | ||
Calories from Fat: 290 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 14.9g | 74 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 79.3mg | 24 % | |
Sodium 2232.3mg | 77 % | |
Potassium 2172.8mg | 57 % | |
Total Carbohydrate 112.1g | 33 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 102.8g | ||
Protein 39.4g | 56 % | |
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: 862
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