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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 71.7
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 609.2 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.0 g

View full nutritional breakdown of Basic Spaghetti Squash ~ No water used. calories by ingredient
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Basic Spaghetti Squash ~ No water used.

Submitted by: CRAZYDOGLADYBO
Basic Spaghetti Squash ~ No water used.

Introduction

This is my recipe for making spaghetti squash which I use to replace spaghetti noodles, but I also use it as a base for some vegan meals. The photo is from a hybrid squash. This is my recipe for making spaghetti squash which I use to replace spaghetti noodles, but I also use it as a base for some vegan meals. The photo is from a hybrid squash.
Number of Servings: 4

Ingredients

    1 small spaghetti squash
    1 tbsp olive oil
    1 tsp kosher salt

Directions

When I started cooking spaghetti squash every recipe called for water. I did not like the consistancy and the leftovers had a lot of water in the bottom. So I experiemented and this is what I came up with.

Pre-heat oven to 350 degrees.

There is a trick to cutting open a spaghetti squash, cut the tip off as it is hard to cut through the stem, then place cut side down and cut in half and clean out the seads. Place squash cut side up in an oven safe dish, I use a jelly roll pan, and salt then drizzle with the olive oil. Turn pieces face down, poke a couple of holes in the outer skin, I use a knife, and put in oven. The way I test to see if they are done is to take some tongs to the squash, squash is done when the sides squeeze in, this is 30 to 45 minutes. Let cool and then take a fork and pull out the squash.

Each squash will yeild different amounts, I use one cup of squash for a serving.

Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CRAZYDOGLADYBO.






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