Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (3)
How to Make Spaghetti Squash
NUTRITION · PER SERVING50M COOK
CAL 6%·PRO 4%
CARBS 24G81% OF CAL
5G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 3G24% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash strands ready for serving as a vegetable side or pasta substitute. A simple, low-carb preparation method.
componentamerican🍪 sheet pan🔥 oven
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Nutrition & ingredients
Ingredients
serves 4- 1 spaghetti squash
- Olive oil to drizzle
At a glance
PER SERVING · TIME 50M
CAL 6%·PRO 4%
CARBS 24G81% OF CAL
5G FIBER0G ADDED10G INTRINSIC9G OTHER10G TOTAL SUGAR
FAT 3G24% OF CAL
1G SAT3G 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
- 60mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 378mg
- Calcium
- 81mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 60MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.