Ingredients
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1 (3 books) spaghetti squash
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½ cup water
Directions
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Preheat oven to 350°F. Cut the spaghetti squash in half lengthwise. Scrape and discard the seeds and membranes. Place halves, cut side down, in a large baking dish; Add water. Bake until tender, 45 to 50 minutes. Remove the squash from the oven. Turn cut side up; let cool 10 minutes. Scrape the inside of the squash with a fork to remove the spaghetti-like strands.
Originally published: Cooking Light
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Nutritional intake (per serving)
| 42 | Calories |
| 10g | Crabs |
| 1g | Protein |
| Nutritional intake | |
|---|---|
|
Servings per recipe 4 |
|
|
Portion about 1 cup |
|
|
Calories 42 |
|
| % Daily Value * | |
|
Total carbohydrates 10g |
4% |
|
Alimentary fiber 2g |
7% |
|
Total sugars 4g |
|
|
Protein 1g |
2% |
|
Sodium 28mg |
1% |
|
Calcium 33mg |
3% |
|
Iron 1mg |
6% |
Nutritional information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
*Daily Values (DV) are the recommended amounts of nutrients to consume each day. The Percent Daily Value (%DV) listed on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of these total recommended amounts. According to the Food and Drug Administration (FDA), the daily value is based on a standard 2,000-calorie diet. Depending on your caloric needs or if you have a health problem, you may need more or less of particular nutrients. (For example, people following a heart-healthy diet are recommended to consume less sodium daily than those following a standard diet.)
(-) Information is currently not available for this nutrient. If you are following a special diet for medical reasons, be sure to consult your primary care provider or a registered dietitian to better understand your personal nutritional needs.
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