A sensational side dish for six featuring two kinds of spaghetti—pasta and squash!
Spaghetti with Squash
- Prep Time 35 min
- Total 35 min
- Servings 6
- Ingredients 7
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
- 2 tablespoons butter or margarine, melted
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
- 1/2 teaspoon garlic salt
Instructions
-
Step1Prick 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.
-
Step2Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.
-
Step3Cut 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
170
Calories
5g
Total Fat
5g
Protein
28g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 170
- Calories from Fat
- 50
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2 1/2g
- 13%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 4%
- Sodium
- 260mg
- 11%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 7g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
Exchanges:
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 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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