Skip to Content
Menu

Double-Spaghetti Squash

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated May 17, 2005
  • Save
  • Share
  • Jump to Recipe
Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

Double-Spaghetti Squash

  • Prep Time 10 min
  • Total 1 hr 50 min
  • Servings 4
  • Ingredients 7
  • Save
  • Share
  • Print
  • Keep Screen On

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

Instructions

  • Step 
    1
    Heat oven to 400° F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
  • Step 
    2
    Cook and drain spaghetti as directed on package.
  • Step 
    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.

Nutrition

210 Calories
4 g Total Fat
7 g Protein
42 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
35
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.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved