Iowa Girl Eats · by Kristin Porter★ 5.0 (3)
How to Cook Spaghetti Squash
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 12%
CARBS 64G66% OF CAL
14G FIBER0G ADDED25G INTRINSIC25G OTHER25G TOTAL SUGAR
FAT 17G39% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cooked spaghetti squash with tender strands ready to serve as a base for pasta dishes or salads. A versatile low-carb substitute for pasta.
componentamerican🍪 sheet pan⚡ microwave🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large spaghetti squash (~4lbs)
- extra virgin olive oil
- seasonings (salt, pepper, garlic powder, homemade seasoned salt)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 12%
CARBS 64G66% OF CAL
14G FIBER0G ADDED25G INTRINSIC25G OTHER25G TOTAL SUGAR
FAT 17G39% OF CAL
3G SAT14G 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
- 30m
- Sodium
- 1106mg
- Total sugar
- 25g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 998mg
- Calcium
- 211mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1106MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.