Double-Spaghetti Squash

  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 4
Double-Spaghetti Squash

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

Steps

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  • 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.

Notes









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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

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