Spaghetti Squash
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 72.7
- Total Fat: 2.0 g
- Cholesterol: 4.0 mg
- Sodium: 181.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.6 g
- Protein: 3.5 g
View full nutritional breakdown of Spaghetti Squash calories by ingredient
Introduction
A great alternative to famous comfort food - spaghetti! A great alternative to famous comfort food - spaghetti!Number of Servings: 4
Ingredients
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1 Medium Spaghetti Squash
1 Can of Tomatoes, chopped
Italian Seasoning
1/4 Cup of Parmesan Cheese, grated
Salt and Pepper to taste.
Directions
Preheat the oven to 350 degrees.
+ Cut the squash in half, and scoop out the seeds.
+ Place both halves of the squash in a shallow baking dish with a little water.
+ Bake for 45-60 minutes or until tender.
+ Mix tomatoes and italian seasoning to create a marinara sauce.
+ Let squash sit until cool/warm. (Not hot!)
+ Carefully take a fork and begin scraping the inside of the squash creating a "spaghetti-like" resemblance.
+ Spoon spaghetti squash onto a plate and top with marinara sauce.
+ Serve with parmesan cheese.
* I add black olives sometimes for a little extra kick! This recipe can be interchanged with any pasta dish. I also like this with shrimp and a olive-oil garlic sauce. It's a great recipe!
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERH801.
+ Cut the squash in half, and scoop out the seeds.
+ Place both halves of the squash in a shallow baking dish with a little water.
+ Bake for 45-60 minutes or until tender.
+ Mix tomatoes and italian seasoning to create a marinara sauce.
+ Let squash sit until cool/warm. (Not hot!)
+ Carefully take a fork and begin scraping the inside of the squash creating a "spaghetti-like" resemblance.
+ Spoon spaghetti squash onto a plate and top with marinara sauce.
+ Serve with parmesan cheese.
* I add black olives sometimes for a little extra kick! This recipe can be interchanged with any pasta dish. I also like this with shrimp and a olive-oil garlic sauce. It's a great recipe!
Number of Servings: 4
Recipe submitted by SparkPeople user KIMBERH801.
Member Ratings For This Recipe
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CASTLEDIVA
Finally a recipe with no garlic in it! Thank you!! I cook the squash before I cut it open! If you take a spike and poke holes all over it, put it in a shallow baking dish with a little water and bake for an hour it will be easier to cut and get the seeds out. Plus you get the spaghetti consistency. - 1/25/10
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KARENSUEBURTON
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MRSSHELLY
Very tasty and super easy!
I've had success putting the whole squash in my large crock pot. After cooking on high for 2.5 hours, cool and then it's easier to handle when cutting it open and scooping out the seeds. Crock pot cooks differently, so you should probably check for tenderness after 2 hrs. - 7/21/10
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BILLTHOMSON
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DENSMAMA
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LIMJ87
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SWEETPEA0793
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TRISHWITCH
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***DEBRA***
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LEESHA17
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PSYCHICGAL
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JILLYBEAN129
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BPER12
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PUNAWAIAU
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CATLOVER7731
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STACEYSGETNFIT
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DIANEGETSFIT