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
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
-
Step1Heat 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.
-
Step2Cook and drain spaghetti as directed on package.
-
Step3Cut 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;Tips from the Betty Crocker Kitchens
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