1. Squash: Heat oven to 350. Place squash halves, cut side down, in small roasting pan. Add water. Cover pan with foil.
2. Bake in 350 oven 50 to 60 minutes or until squash is fork-tender.
3. Garlic and Oil: In small saucepan, heat oil over medium heat. Add garlic and pepper flakes; cook 1 minute or until garlic just starts to color; do not let garlic burn. Add water (or wine), salt and pepper. Bring to a boil for about 2 minutes.
4. Using fork, shred squash into strands. Place strands in large bowl. Add garlic mixture; toss. Sprinkle with Parmesan cheese.
Makes: 6 servings at around $1.00 each. (depends on price of squash)
Assumes most other ingredients are on hand in pantry.
Prep: 10 minutes. Bake: squash at 350 for 1 hour. Cook: 2 minutes
Nutritional Value Per Serving:
224 calories, 20 g fat (4 g saturated), 3 g protein,
10 g carbohydrates, 2 g fiber, 418 mg sodium, 4 mg cholester
Adapted from: Family Circle Magazine
This is surprisingly good as a low-carb alternative for pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (247g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 35 (36%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 1.2mg||0 %|
|Sodium 58mg||2 %|
|Potassium 245.6mg||6 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 15.8g|
|Protein 2.2g||3 %|
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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: 97
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