Simple Baked Spaghetti Squash

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 45
  • Calories from fat: 8%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 10g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 28mg
  • Calcium: 33mg

Ingredients

  • 1 (3-pound) spaghetti squash

Preparation

  1. Preheat oven to 350°.
  2. Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350° for 45 minutes or until squash is tender when pierced with a fork.
  3. Remove squash from dish, and cool. Scrape inside of squash with a fork to remove spaghettilike strands.
  4. Microwave Squash:
  5. Make sure that your baking dish will fit into the microwave before adding the squash and water.
  6. Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a baking dish; add 1/4 cup water to dish. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 15 minutes (or about 5 minutes per pound) until squash is tender when pierced with a fork.
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