Spaghetti Squash - Martha Stewart
Recipe: #30644
October 12, 2018
Categories: Side Dishes, Squash, 5 Ingredients Or Less, Gluten-Free, High Fiber No Eggs, Vegetarian, Kosher Dairy, more
"This is a great recipe and extremely easy."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (230.4 g)
- Calories 89
- Total Fat - 3.3 g
- Saturated Fat - 1.9 g
- Cholesterol - 7.6 mg
- Sodium - 36.7 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 2 g
- Sugars - 7.6 g
- Protein - 1.9 g
- Calcium - 55.3 mg
- Iron - 0.7 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 400 degrees.
Step 2
With a fork, pierce squash all over, Place whole squash on a baking sheet, bake, turning squash once, until easily pierced with the tip of a paring knife, 45 to 60 minutes (You may also microwave pierced squash on high for 10 to 15 minutes.)
Step 3
Halve squash crosswise; scoop out seeds, Working over a medium bowl, use a fork to gently scrape flesh in a circular motion to release strands.
Step 4
Add butter; generously season with coarse salt and ground pepper. Toss gently.
Tips
No special items needed.
0 Reviews
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