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  • Kellie Ruocco

Sauteed Spaghetti Squash


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Quick simple side dish that can be served with anything. Makes 4 servings (serving size: about 1 cup); 73 calories Preheat oven to 350°. Cut ends off a 3-pound spaghetti squash; cut in half lengthwise. Scoop out seeds; discard. Place squash halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 350° for 35 minutes or until tender. Cool squash at room temperature for 10 minutes or until cool enough to handle. Scrape inside of squash with a fork to remove spaghetti-like strands. Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 2 cloves minced garlic; cook 3 minutes, stirring occasionally. Add squash strands and sprinkle with 1/4 teaspoon salt; saute 3 to 5 minutes or until hot. CARBOHYDRATE 10.3g, CHOLESTEROL 0.0mg, FIBER 2.2g, PROTEIN 1.1g, SODIUM 176.0mg, FAT 3.8g, SATURATED_FAT 0.6g MONOUNSATURATED_FAT 2.5g, POLYUNSATURATED_FAT 0.6g CALCIUM 34.0mg, IRON 0.6mg, SUGARS 5.0g, EST_ADDED_SUGARS 0.0g

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#spaghettisquash #vegetable

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