Cookie and Kate · by Cookie and Kate★ 4.8
How to Cook Spaghetti Squash (The Best Way!)
NUTRITION · PER SERVING45M COOK
CAL 13%·PRO 9%
CARBS 49G76% OF CAL
11G FIBER0G ADDED19G INTRINSIC19G OTHER19G TOTAL SUGAR
FAT 8G29% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash halves with olive oil and salt, a simple vegetable preparation. A blank canvas for sauces or a low-carb pasta substitute.
componentamerican🍪 sheet pan🔥 ovendairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash
- 2 teaspoons extra-virgin olive oil
- Sprinkle of salt and pepper
At a glance
PER SERVING · TIME 45M
CAL 13%·PRO 9%
CARBS 49G76% OF CAL
11G FIBER0G ADDED19G INTRINSIC19G OTHER19G TOTAL SUGAR
FAT 8G29% 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
- 5m
- Cook
- 40m
- Sodium
- 313mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 163mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.