The Girl Who Ate Everything · by Christy Denney★ 5.0 (1)
How To Cook Spaghetti Squash
NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 18%
CARBS 97G70% OF CAL
21G FIBER0G ADDED39G INTRINSIC37G OTHER39G TOTAL SUGAR
FAT 21G35% OF CAL
4G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash with olive oil, salt, and Italian seasoning. A tender, noodle-like vegetable side that works as a lighter pasta alternative or standalone dish.
sideamerican🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 spaghetti squash
- 1 tablespoon olive oil
- salt and pepper
- (optional) garlic salt or Italian seasonings
At a glance
PER SERVING · TIME 55M
CAL 28%·PRO 18%
CARBS 97G70% OF CAL
21G FIBER0G ADDED39G INTRINSIC37G OTHER39G TOTAL SUGAR
FAT 21G35% OF CAL
4G SAT18G 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
- 10m
- Cook
- 45m
- Sodium
- 1207mg
- Total sugar
- 39g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1519mg
- Calcium
- 325mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.