Try this Spaghetti Squash Parmesan recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
Remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up. Season the squash with salt and pepper. Sprinkle on some of the basil and oregano too.
Fill each squash with about ½ cup of marinara or Bolognese (your preference!). Lay the slices of mozzarella on top. Sprinkle on a bit more basil, oregano and the pepper flakes.
Return the baking sheet to the oven and bake the squash for another 15 to 20 minutes, until the cheese is golden and bubbly.
Sprinkle the squash with finely grated parmesan and fresh herbs and serve!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (528g) | ||
Recipe Makes: 1 | ||
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Calories: 506 | ||
Calories from Fat: 158 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 4.1g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 21.3mg | 7 % | |
Sodium 2298.9mg | 79 % | |
Potassium 1680.6mg | 44 % | |
Total Carbohydrate 72.3g | 21 % | |
Dietary Fiber 14.1g | 56 % | |
Sugars, other 58.2g | ||
Protein 14.2g | 20 % | |
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: 506
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