Spaghetti Squash with Parmesan & Pepper

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 166.7
  • Total Fat: 11.0 g
  • Cholesterol: 9.9 mg
  • Sodium: 843.4 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 6.6 g

View full nutritional breakdown of Spaghetti Squash with Parmesan & Pepper calories by ingredient
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Rachael Ray's "Cacio e Pepe" Modified for calories. Rachael Ray's "Cacio e Pepe" Modified for calories.
Number of Servings: 4


    1 (4 pound) spaghetti squash
    2 tablespoons extra virgin olive oil
    1 cup grated Romano
    Salt and lots of coarsely ground black pepper


To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash using long strokes and a fork. Transfer to a bowl with reserved liquid.

Toss squash with reserved liquid and dress with extra-virgin olive oil, cheese, salt to taste, and lots of black pepper. Serve.

Number of Servings: 4

Recipe submitted by SparkPeople user HURLBKL.

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