Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.
medium spaghetti squash (3 pounds)
ounces uncooked spaghetti, broken in half
cup chopped fresh parsley
tablespoons grated Parmesan cheese
tablespoons reduced-calorie margarine, melted
tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
teaspoon garlic salt
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.
Cook and drain spaghetti as directed on package.
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 35 ),
% Daily Value
- Total Fat
- 4 g
- 4 %
- (Saturated Fat
- 1 g,
- 1 %
- 270 mg
- 270 %;
- Total Carbohydrate
- 42 g
- 42 %
- (Dietary Fiber
- 5 g
- 5 %
- 7 g
- 7 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.