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Double-Spaghetti Squash

Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

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  • Prep Time 10 min
  • Total Time 1 hr 50 min
  • Servings 4

1
medium spaghetti squash (3 pounds)
4
ounces uncooked spaghetti, broken in half
1/4
cup chopped fresh parsley
2
tablespoons grated Parmesan cheese
2
tablespoons reduced-calorie margarine, melted
1
tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2
teaspoon garlic salt

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
  • 2 Cook and drain spaghetti as directed on package.
  • 3 Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.

EXPERT TIPS

Expert Tips

Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.

Microwave to the rescue! Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes; continue as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
270 mg
270 %;
Total Carbohydrate
42 g
42 %
(Dietary Fiber
5 g
5 %
),
Protein
7 g
7 %
;
% Daily Value*:
Vitamin A
18%;
Vitamin C
12%;
Calcium
12%;
Iron
12%;
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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