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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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 (31) 8 Reviews
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  • Prep Time 10 min
  • Total Time 1 hr 50 min
  • Servings 4

Ingredients

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

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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.

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