Spaghetti Squash with Bertolli Olive Oil & Garlic Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 109.4
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 366.2 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 4.6 g
  • Protein: 3.2 g

View full nutritional breakdown of Spaghetti Squash with Bertolli Olive Oil & Garlic Sauce calories by ingredient
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Number of Servings: 6


    Spaghetti Squash
    Bertolli Olive Oil & Garlic Sauce


Preheat oven to 350. Cut spaghetti squash in half and scoop out the seeds. Rub butter on both halves and place face down into a pan. Add water to cover the bottom of the pan. Cover the pan with foil and place in oven for 60 minutes.

Ten to Fifteen minutes prior to the squash finishing, heat 2 cups of the Bertolli Olive Oil & Garlic Sauce in a pot. When the squash is finished baking, take it out of the oven and carefully scrape out the insides. Pour Bertolli Olive Oil & Garlic Sauce over the spaghetti squash and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user HEAVENSANGELWV.

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Member Ratings For This Recipe

  • I found your recipe while looking for one on how to cook spaghetti squash. It worked very well for a novice! The sauce you recommend sounds delicious and maybe I will one day find it (but it might (?) be a little high sodium for my husband if I don't plan very carefully.)) Thanks for recipe. - 1/16/13

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