ROASTED SPAGHETTI SQUASH - ANOTHER RECIPE
INGREDIENTS:
1 large ripe spaghetti squash
salt and black pepper
Olive Oil
DIRECTIONS:
Preheat oven to 450°.
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
Place on a baking sheet, cut side up. Cover with olive oil and sprinkle with salt and pepper.
Bake at 450° about 25 to 30 minutes or until the skin gives easily under pressure and the inside is tender.
Remove from oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and serve hot.
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1 cup
Amount Per Serving:
Smart Points: 0
Points +: 1
Calories: 42
Total Fat: 0.4g
Saturated Fat: g
Cholesterol: mg
Sodium: 28mg
Carbohydrates: 10g
Fiber: 2.2g
Sugar: 4g
Protein: 1g
INGREDIENTS:
1 large ripe spaghetti squash
salt and black pepper
Olive Oil
DIRECTIONS:
Preheat oven to 450°.
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
Place on a baking sheet, cut side up. Cover with olive oil and sprinkle with salt and pepper.
Bake at 450° about 25 to 30 minutes or until the skin gives easily under pressure and the inside is tender.
Remove from oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
Place in a serving dish and serve hot.
NUTRITION INFORMATION
Yield: 6 servings, Serving Size: 1 cup
Amount Per Serving:
Smart Points: 0
Points +: 1
Calories: 42
Total Fat: 0.4g
Saturated Fat: g
Cholesterol: mg
Sodium: 28mg
Carbohydrates: 10g
Fiber: 2.2g
Sugar: 4g
Protein: 1g
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