Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (14)
How to Cook Spaghetti Squash (VIDEO)
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 7%
CARBS 36G66% OF CAL
8G FIBER0G ADDED14G INTRINSIC14G OTHER14G TOTAL SUGAR
FAT 9G39% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked spaghetti squash with olive oil, salt, and pepper creates tender strands as a low-carb pasta substitute. Simple to prepare and versatile for various toppings.
sideamerican🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 spaghetti squash ((1.5 to 3 lbs))
- 1 Tbsp extra virgin olive oil (divided, plus more to serve)
- 1/2 tsp sea salt (divided, or added to taste)
- 1/2 tsp black pepper (divided, added to taste)
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 7%
CARBS 36G66% OF CAL
8G FIBER0G ADDED14G INTRINSIC14G OTHER14G TOTAL SUGAR
FAT 9G39% OF CAL
2G SAT8G 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
- 45m
- Sodium
- 87mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 559mg
- Calcium
- 120mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.