Downshiftology · by Lisa Bryan★ 4.9 (30)
How to Cook Spaghetti Squash (Most Flavor)
NUTRITION · PER SERVING50M COOK
CAL 8%·PRO 5%
CARBS 24G59% OF CAL
5G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 9G47% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash, a simple fall and winter vegetable with mild, noodle-like strands when cooked. Lightly seasoned with oil and pepper, it's a low-carb side vegetable.
sideamerican⚡ microwave🔥 ovendairy freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- kosher salt and freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 50M
CAL 8%·PRO 5%
CARBS 24G59% OF CAL
5G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 9G47% OF CAL
1G SAT7G 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
- 40m
- Sodium
- 303mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 381mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 303MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.