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Suggest a better description1. Preheat the oven to 400F. Place squash in the microwave for 3-4 mins to soften. Cut the squash in half lengthwise. Scoop out the seeds and discard. Place the halves, with cut side up on a baking sheet. Drizzle with olive oil and sprinkle with seasonings. Roast 45-50 mins, until you can poke the squash easily with a fork. Scrape with a fork to shred into strands.
2. Melt the butter and olive oil in a skillet over medium heat. Add garlic and sauté 2-3 mins. Add the shrimp, salt, pepper, and red pepper flakes. Cook 5 mins. Remove from heat and add spaghetti squash. Toss with lemon juice and zest. Top with parsley to serve.
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Serving Size: 1 Serving (558g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 354 | ||
Calories from Fat: 212 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 793mg | 27 % | |
Potassium 650.3mg | 17 % | |
Total Carbohydrate 39.1g | 12 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 38.3g | ||
Protein 4.1g | 6 % | |
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: 354
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