Spaghetti with Squash

Spaghetti with Squash

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Diets rich in beta-carotene may play a role in preventing cancer. Beta-carotene-rich foods are given away by their orange color - squash, sweet potatoes, carrots and cantaloupe are examples. Non-orange sources include kale, spinach and dandelion greens.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 260mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 5g;
Percent Daily Value*:
    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.