Spaghetti with Spaghetti Squash
"This sounds redundant, but it is exactly what it is. It is very different but tastes very good. I love spaghetti squash and I love pasta, sooooo. It just makes a different veggie at mealtime. All you need is a protein and maybe, just maybe, a tossed salad to go along with it. Yum!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (257.1 g)
- Calories 972.8
- Total Fat - 9.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 2.2 mg
- Sodium - 126.1 mg
- Total Carbohydrate - 185.1 g
- Dietary Fiber - 24.9 g
- Sugars - 6.8 g
- Protein - 34 g
- Calcium - 170.1 mg
- Iron - 5.4 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Heat oven to 400 degrees; prick squash with a fork, place in a baking dish, and bake, uncovered about 1 1/2 hours (OR prick squash and boil in a large pot for about one hour till soft); drain when done.
Step 2
Cut squash lengthwise and scoop seeds and fibers; save the other half for another time; remove the strands from the squash with two forks.
Step 3
Toss the squash and remaining ingredients together; put into a dish and serve.
Tips
No special items needed.
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