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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 181.4
  • Total Fat: 14.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 113.4 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Garlic and Olive Oil Spaghetti Squash calories by ingredient
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Garlic and Olive Oil Spaghetti Squash

Submitted by: MERIGOOD
Garlic and Olive Oil Spaghetti Squash

Introduction

At only 181 calories a serving, this can replace garlic and olive oil spaghetti. Plus, it's a tasty way to eat your veggies! At only 181 calories a serving, this can replace garlic and olive oil spaghetti. Plus, it's a tasty way to eat your veggies!
Number of Servings: 2

Ingredients

    1 spaghetti squash
    3-4 cloves of garlic (minced)
    2 tablespoons olive oil
    1/4 cup water
    salt & pepper to taste

Tips

To save time, microwave your squash in a shallow casserole dish.


Directions

Cut squash in half, lengthwise. Scoop out seeds, being careful to preserve as much of the inside as possible. In a casserole dish (coated with non-stick cooking spray), place squash face-down, then 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.
As squash is cooling, saute garlic and olive oil in a pan.
Using a serving 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. (Until garlic is the color you like best!) Add salt and pepper.
This serves 2 people as a main course, 4 as a side dish. (Kids love to be the "squash scraper")






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Member Ratings For This Recipe


  • Incredible!
    10 of 10 people found this review helpful
    I have eaten spaghetti squash like this for more years than most of you have been alive. The only thing I can add is that instead of cutting this in half and baking, poke holes in it and microwave until soft. Saves you a LOT of time. I would never bake a squash with the microwave around. Delicious! - 6/19/12

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  • Incredible!
    7 of 7 people found this review helpful
    I had never tried spaghetti squash before, but this recipe has made me a HUGE fan! I used less olive oil to reduce the fat, and added mushrooms and onions for more flavor. I sprinkled a bit of light parmesean cheese over it too. Will definitely cook this again!!! - 2/11/11

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  • Incredible!
    7 of 7 people found this review helpful
    Thought this was delicious - I added some chopped black olives and a bit of mozzarella which melted in nicely. This makes a huge bowl of food with tons of flavor for minimal calories...I can't wait to enjoy the 2nd half tomorrow! - 12/2/09

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  • Incredible!
    5 of 5 people found this review helpful
    I love pasta so it's nice to find a vegetable that will work as a substitute. The squash was delicious and a bit crunchy. We added a sprinkle of parmesan cheese on top and it was just wonderful. This dish is a keeper. - 12/4/09

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  • Very Good
    3 of 3 people found this review helpful
    Great option to get your veggies in and also, Gluten-Free! It should have a Gluten free tag as well. Delish! - 2/15/10

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  • Incredible!
    2 of 2 people found this review helpful
    This was my frist time cooking spaghetti squash. I love it. I added turkey meatballs & pasta sauce & red pepper flakes. I really enjoyed it. Looking forward to trying again with some of the variations I have read here. - 6/18/13

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  • Incredible!
    2 of 2 people found this review helpful
    I'm a pasta fanatic and this will definitely satisfy my appetite. It does not have the same texture as spaghetti, but it's a great substitute that I can definitely live with. I added mushrooms, basil, and tomato. My first attempt was a success! Thanks! - 1/24/13

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  • 2 of 2 people found this review helpful
    The first time I ate this dish was at a restaurant in Flagstaff Arizona. The chef added pompadoro tomatoes and I requested extra garlic...I went out of my mind, it was so delicious I couldn't wait to replicate the recipe at home and then I found this one. Delicious! - 12/18/11

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  • Incredible!
    2 of 2 people found this review helpful
    Absolutely loved this. I added Chicken to make it a meal. YUM!!! - 7/29/10

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  • Incredible!
    2 of 2 people found this review helpful
    We made this for supper & it is a keeper. DH is diabetic so I was glad to find a recipe without brown sugar, etc. - 1/5/10

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  • Incredible!
    2 of 2 people found this review helpful
    I make this all the time. Make sure you cook it long enough so that it is not 'crunchy'. - 5/15/08

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  • Good
    2 of 2 people found this review helpful
    Let me start by saying that I am not a vegetable fan, but I am trying different dishes. I liked this one, although it seems to need something else. I will make it again but will probably experiment with additional spices or adding a sauce of some kind. - 3/7/08

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful! My VERY picky husband even enjoyed this! Thank-you for posting! - 11/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    I just recently tried spaghetti squash for the first time, and love it. I've cooked it by cutting in half and putting in a covered pan with water, and steaming in the microwave for 6 minutes. Much quicker - and just as yummy! I look forward to trying some of the suggested variations. - 5/3/11

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  • 1 of 7 people found this review helpful
    sounds to good to be true, will have to try it - 3/3/09

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  • This was my first go at spaghetti squash and all I can say is - wow! The texture is very close to pasta and it has a wonderful honey smell as it cooks. I followed the recipe exactly and served it with marinara sauce and steamed broccoli - perfect healthy comfort food. A new favourite. - 8/12/14

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  • I typically love spaghetti squash, however I was not a fan of this recipe. I had a pretty good sized spaghetti squash followed the directions to a T. I felt like it was oily and not in a good way... overall was ok, wasn't a big fan. - 7/8/14

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  • I added broccoli cuts and parmesan cheese. It was great. - 6/7/14

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  • Maybe I cooked my squash too long, as it didn't 'string' very much. Maybe the squash was incorrect. It said spaghetti squash, but was a mottled beige with a bit of yellow, not all yellow. I found the recipe smelled great, but had a greasy mouth feel. We preferred to not eat it. - 10/16/13

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  • Try using a bit of sage (add it to the sauté with the EVOO or butter for flavor and garlic) and toasted pine nuts. I would cut down on the garlic if you add these items. Yum! - 9/4/13

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  • I made this today, very yummy. Even my 4 year old ate it (and told me she loved it more than me cause it was yummy). I added a tbsp of jalapeño to mine, and threw onions and 1/4 cup Italian cheese into the pan. Very good! - 8/21/13

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  • Good
    0 of 2 people found this review helpful
    I'd give it 5 stars, but I don't think one tablespoon (per person) of olive oil on an otherwise healthy vegetable is a good thing. - 6/12/13

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  • Very good - even my husband liked it and he is not a squash person. - 12/31/12

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  • LOVE - 11/6/12

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  • Simple and delicious! Make sure to let the squash cool a bit or you'll toast your fingertips! - 11/1/12

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