Tasty Spaghetti Squash
Recipe: #6798
October 15, 2012
Categories: Side Dishes, Squash, Fat Free, Gluten-Free, Heart Healthy, High Fiber, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, more
"For those who have never tryed spaghetti squash this will make you a fan for sure and it's a great gluten-free or vegan option This serves two as a vegan or vegetarian main course or four as a side dish."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (145.6 g)
- Calories 141.7
- Total Fat - 13.7 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 4.2 mg
- Total Carbohydrate - 4.8 g
- Dietary Fiber - 1.2 g
- Sugars - 2.2 g
- Protein - 1.5 g
- Calcium - 23.9 mg
- Iron - 0.5 mg
- Vitamin C - 18.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish (Spray with Pam), like squash face down, add 1/4 cup of water. Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
Step 2
When the baked squash is cooling, sautee garlic and olive oil in pan.
Step 3
Using a fork, scrape squash out and into the pan with the garlic and olive oil. (Using long strokes, the fork should make the squash come out in long, thin, spaghetti like strands. Cook for another 3-5 minutes. Add salt and pepper.
Tips
No special items needed.
1 Reviews
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