Spaghetti Squash Sauté

Spaghetti Squash Sauté

Here's a fiber-rich alternative to potato hash browns.

  • Yield: Makes 6 servings


  • none Roasted Winter Squash (use 3 pounds spaghetti squash)
  • 1/2 cup chopped onion
  • 2 teaspoons olive oil, divided
  • 2 none garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


Rake stringy pulp from Roasted Winter Squash, using the tines of a fork, and place in a bowl. Set aside.

Sauté onion in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic; sauté 1 minute.

Add squash, salt, pepper, and remaining 1 teaspoon oil to onion mixture in skillet, and cook, stirring occasionally, 5 minutes. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 113none
  • Calories from fat: 29%
  • Fat: 3.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.9g
  • Carbohydrate: 20g
  • Fiber: 3.6g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 245mg
  • Calcium: 56mg

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Spaghetti Squash Sauté Recipe