Garlic and Olive Oil Spaghetti Squash
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
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
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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. Garnish with thyme for a nice touch of color.
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")
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")
Member Ratings For This Recipe
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CD12627324
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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MICHELLEK186
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
Reply from MERIGOOD (7/1/16)
I'll have to try your add-ins!! Sounds great.
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BEC122
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SLKIDDER
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PATTYLANE
