Handle the Heat · by Tessa Arias★ 4.7 (3)
Spaghetti Squash Spaghetti
NUTRITION · PER SERVING—
CAL 21%·PRO 48%
CARBS 36G35% OF CAL
8G FIBER12G OTHER16G TOTAL SUGAR
FAT 22G49% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash topped with marinara and sausage, baked until tender. A low-carb alternative to pasta with fresh vegetable bulk and savory meat sauce.
mainitalianpastapork🍪 sheet pan🥧 baking dish🍳 skillet🔥 oven
View the full recipe on Handle the Heat →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 whole spaghetti squash
- 1 to 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 cups marinara or other pasta sauce, (jarred or homemade)
- 3/4 pound hot Italian turkey sausage, (casings removed)
- Grated parmesan cheese, (for serving, if desired)
At a glance
PER SERVING
CAL 21%·PRO 48%
CARBS 36G35% OF CAL
8G FIBER12G OTHER16G TOTAL SUGAR
FAT 22G49% OF CAL
5G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1426mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1092mg
- Calcium
- 139mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1426MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.