Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light October 1998

Gallery

Recipe Summary test

Yield:
5 cups (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

  • Remove squash from dish, and cool. Scrape inside of squash with a fork to remove spaghettilike strands.

  • Microwave Squash:

  • Make sure that your baking dish will fit into the microwave before adding the squash and water.

  • 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.

Nutrition Facts

45 calories; calories from fat 8%; fat 0.4g; saturated fat 0.1g; poly fat 0.2g; protein 1g; carbohydrates 10g; fiber 2g; iron 0.5mg; sodium 28mg; calcium 33mg.
Advertisement