Spaghetti Squash Desert
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
780 grams Spaghetti Squash 16 grams Brown Sugar 16 grams Almonds, honey roasted Stevia to taste
Cut the spaghetti squash in half and steam on a baking sheet for approximately one hour, or until a fork goes easily into the pulp.
Remove the squash and let cool to room temperature, then scoop the pulp into a bowl and dispose of the rind.
Mix the brown sugar with the squash, add pumpkin pie spice or cinnamon and Stevia (or other sugar alternative) to taste. Mix until the squash is well coated. Top with almonds.
Can be eaten hot or cold.
Serving Size: Approx 135 grams
Remove the squash and let cool to room temperature, then scoop the pulp into a bowl and dispose of the rind.
Mix the brown sugar with the squash, add pumpkin pie spice or cinnamon and Stevia (or other sugar alternative) to taste. Mix until the squash is well coated. Top with almonds.
Can be eaten hot or cold.
Serving Size: Approx 135 grams
Nutritional Info Amount Per Serving
- Calories: 74.6
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.8 g
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