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
Garlic and Olive Oil Spaghetti Squash!
Submitted by: MERIGOOD
Introduction
only 181 calories a serving, this can replace garlic and olive oil spaghetti. Plus, bonus- it qualifies are your veggies! only 181 calories a serving, this can replace garlic and olive oil spaghetti. Plus, bonus- it qualifies are your veggies!Number of Servings: 2
Ingredients
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1 Spaghetti Squash (a.k.a. Winter Squash, Spaghetti)
3-4 cloves of garlic (minced)
2 table spoons olive oil
1/4 cup water
salt & pepper to taste
Directions
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.
As squash is cooling, sautee garlic and olive oil in 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")
Number of Servings: 2
Recipe submitted by SparkPeople user MERIGOOD.
Bake at 375 for 30 minutes, then turn squash over and cook for another 30 minutes or until soft.
As squash is cooling, sautee garlic and olive oil in 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")
Number of Servings: 2
Recipe submitted by SparkPeople user MERIGOOD.
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Member Ratings For This Recipe
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Incredible!
5 of 5 people found this review helpful -
Incredible!
4 of 4 people found this review helpfulI 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!
3 of 3 people found this review helpful -
1 of 1 people found this review helpfulThe 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!
1 of 1 people found this review helpful -
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1 of 6 people found this review helpful -
Incredible!
1 of 1 people found this review helpful -
Good
1 of 1 people found this review helpful -
Incredible!
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Incredible!
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Incredible!
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Incredible!
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Incredible!
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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