Recipe: Nutrition
Egg-free
Nut-free
Heart-Healthy
High-Fiber
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Fat
Low-Sodium
Vegetarian / Meatless
Weight Management
Directions
Prep Time
10 minutes
Cook Time
40 minutes
Ready in
50 minutes
- Preheat oven to 350°F. Cut squash in half lengthwise and scoop out seeds. Place squash cut side down in a shallow baking dish. Bake 30 to 40 minutes. Remove from oven and let cool slightly.
- Using a fork, scrape out spaghetti-like strands from the squash; set aside.
- In a medium saucepan melt butter over medium heat. Add zucchini and tomatoes; cook just until soft, about 5 minutes. Stir in spaghetti squash. Season to taste with salt and pepper. Sprinkle with Parmesan, if desired, and serve.
Nutritional Information
Serving Size
1
Per Serving
Calories 101, Calories Fat 28, Total Fat 3g, Saturated Fat 1g, Cholesterol 7mg, Sodium 44mg, Carbohydrate 17g, Protein 2g
Serving Size | 1 |
Calories | 101 |
Calories Fat | 28 |
Calories (fat) extra | 27 |
Total Fat | 3g |
Total Fat (extra) | 5 |
Saturated Fat | 1g |
Saturated Fat (extra) | 10 |
Cholesterol | 7mg |
Cholesterol (extra) | 2 |
Sodium | 44mg |
Sodium (extra) | 2 |
Potassium | 573mg |
Carbohydrate | 17g |
Carbohydrate (extra) | 6 |
Fiber | 4g |
Fiber (extra) | 17 |
Sugars | 8g |
Protein | 2g |
Omega3 | 0g |
Vitamin A | 1179IU |
Vitamin A (extra) | 24 |
Vitamin C | 26mg |
Vitamin C (extra) | 45 |
Iron | 1mg |
Iron (extra) | 6 |