The Mediterranean Dish · by Kelly Vaughan★ 5.0 (3)
How to Cook Spaghetti Squash
NUTRITION · PER SERVING50M COOK
CAL 5%·PRO 3%
CARBS 16G64% OF CAL
3G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash prepared simply with olive oil, salt, and pepper. The flesh shreds into noodle-like strands, making it a low-carb pasta substitute or vegetable side. Ready in under an hour.
sidemediterranean🍪 sheet pan🔥 ovendairy freegluten freelow calorielow lactoseveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (2 pound) medium (spaghetti squash)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 50M
CAL 5%·PRO 3%
CARBS 16G64% OF CAL
3G FIBER0G ADDED6G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 5G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 45m
- Sodium
- 479mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 249mg
- Calcium
- 53mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.