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Double-Spaghetti Squash

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Have some spaghetti with your spaghetti! Cut the carbs and keep the spaghetti by combining the squash with pasta.

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 6

Ingredients

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
1
tablespoon margarine or butter, melted
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2
teaspoon garlic salt

Directions

  • 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.

Nutrition Info

The Quick Take:

  • Calories 150
  • Fat 3 1/2g
  • Saturated Fat 1g
  • Sodium 240mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
240mg
240%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 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; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Spaghetti squash and other summer squash contain a high percentage of water. More water means fewer calories for the same weight of food. Good news for your waistline.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 09/18/2012. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
1/2g
1/2%
),
Cholesterol
0mg
0%;
Sodium
240mg
240%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
6%;
Calcium
6%;
Iron
8%;
Exchanges:
1 1/2 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; 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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