Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (2)
Roasted Spaghetti Squash
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 6%
CARBS 31G74% OF CAL
7G FIBER0G ADDED13G INTRINSIC12G OTHER13G TOTAL SUGAR
FAT 6G31% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted spaghetti squash with olive oil, salt, and pepper until tender and noodle-like. A light vegetable side dish that works as a pasta substitute.
sideamerican🍪 sheet pan🥧 baking dish⚡ microwave🔥 ovendairy freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 medium spaghetti squash ((approx. 2 pounds))
- 1-2 tsp olive oil (or avocado oil)
- ¼-½ tsp fine sea salt ((season to taste))
- ⅛ tsp pepper
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 6%
CARBS 31G74% OF CAL
7G FIBER0G ADDED13G INTRINSIC12G OTHER13G TOTAL SUGAR
FAT 6G31% OF CAL
1G SAT5G 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
- 35m
- Sodium
- 520mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 105mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 520MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.