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Ingredients
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1 tablespoon olive oil
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1 spaghetti squash, halved and seeded
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, onto the baking sheet.
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Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
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Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.
Cook’s Note
You can add more seasonings before baking it, but I usually spice it up afterward.
Nutrition Facts (per serving)
84 | Calories |
4g | Fat |
12g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 84 | |
% Daily Value * | |
Total Fat 4g | 6% |
Saturated Fat 1g | 4% |
Sodium 30mg | 1% |
Total Carbohydrate 12g | 4% |
Protein 1g | 2% |
Vitamin C 4mg | 4% |
Calcium 40mg | 3% |
Iron 1mg | 3% |
Potassium 189mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.