Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

(Used on Day 2 and Day 3)This recipe goes with: Pan-Seared Shrimp with Rosemary Spaghetti SquashGreek Spaghetti Squash Toss

Carolyn Williams, PhD, RD
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Colin Price; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas

Recipe Summary test

active:
6 mins
total:
1 hr 16 mins
Yield:
Yield: 4 to 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.

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  • Note: Nutritional analysis is per cup.

Nutrition Facts

42 calories; fat 0.4g; saturated fat 0.1g; poly fat 0.2g; protein 1g; carbohydrates 10g; fiber 2g; iron 1mg; sodium 28mg; calcium 33mg; sugars 4g.
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