Preheat oven to 350°. Cut spaghetti squash in half. Bake for 30 minutes or until tender when knife is inserted. Remove from oven and allow to cool slightly. With a large spoon, scoop out squash in strings. Toss lightly with olive oil, Parmesan and red pepper flakes.
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|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 89 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 4.1mg||1 %|
|Sodium 124.2mg||4 %|
|Potassium 338.6mg||9 %|
|Total Carbohydrate 21.5g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 21.5g|
|Protein 3.8g||5 %|
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Calories per serving: 175
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