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Spaghetti with Squash

A sensational side dish for six featuring two kinds of spaghetti—pasta and squash!

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  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6

Ingredients

1
medium spaghetti squash (about 3 lb)
4
oz uncooked spaghetti, broken in half
1/4
cup chopped fresh parsley
2
tablespoons grated Parmesan cheese
2
tablespoons butter or margarine, melted
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2
teaspoon garlic salt

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LOCATION

Directions

  • 1 Prick squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes.
  • 2 Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.
  • 3 Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. From other half, remove spaghetti-like strands with 2 forks; reserve shell. Add squash and remaining ingredients to spaghetti in saucepan; toss. Return spaghetti mixture to squash shell to serve.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
260mg
260%;
Total Carbohydrate
28g
28%
(Dietary Fiber
4g
4%
  Sugars
7g
7%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
8%;
Calcium
8%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*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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