Once Upon a Chef · by Jennifer Segal★ 5.0 (1)
How To Cook Spaghetti Squash
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 6%
CARBS 35G76% OF CAL
8G FIBER0G ADDED14G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 6G30% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple guide to roasting spaghetti squash until tender and shredding it into noodle-like strands. This versatile vegetable side can be topped with sauce or eaten on its own.
componentamerican🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium spaghetti squash ((about 2½ lb/1 k each))
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 6%
CARBS 35G76% OF CAL
8G FIBER0G ADDED14G INTRINSIC13G OTHER14G TOTAL SUGAR
FAT 6G30% OF CAL
1G SAT5G 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
- 20m
- Cook
- 40m
- Sodium
- 666mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 117mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 666MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.