Spaghetti Squash

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 123.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 215.3 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.1 g

View full nutritional breakdown of Spaghetti Squash calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 2


    Spaghetti Squash, 4 cup (1 reg size)
    Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
    Onions, raw, 2 slice, thin (remove)
    Garlic, 1 clove (remove)
    Parsley, 3 sprigs (remove)
    Basil, 4 leaves (remove)
    Salt, .125 tsp (remove)
    Pepper, black, .0625 tsp (remove)
    Portabella Mushrooms, 56 grams (remove)


Pierce squash with fork, Cook spaghetti squash in microwave for 10 minutes. While squash is cooking chop all vegetables together. Remove squash from microwave and allow to set for a few minutes until it can be handled. Cut the squash in half length ways remove seeds from inside of squash. Take a fork and scrape the flesh of the squash from the inside of the squash and place in bowl. Toss with the chopped vegetables. Serve as a very low calorie meal or as a side dish. This is very good with some cheese added to it.

Serving Size: Makes 2 servings

Number of Servings: 2

Recipe submitted by SparkPeople user TRAINLADY1107.

Rate This Recipe