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    You are in: Home / Recipes / Bang for Your Buck Spaghetti Squash Recipe
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    Bang for Your Buck Spaghetti Squash

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    • on November 10, 2013

      I roasted a three and a half pound spaghetti squash at 450F degrees for one hour and then lowered the temperature to 350F degrees for one more hour. The outer skin became brittle hard and dark brown, but the inside was moist, tender, and sweet. Roasting for such a long time caramelizes the natural sugars in the squash developing a sweeter flavor than when the spaghetti squash is baked for a shorter amount of time like most recipes recommend. Furthermore, the longer baking time breaks down the plant cell walls allowing moisture to release causing the spaghetti squash to be more succulent and juicy than when it's cooked for a shorter time. The flesh slipped right away from the brittle skin without wasting one strand of squash. I recommend scooping out only the amount that you plan to eat and refrigerating the leftovers in the harden shell to preserve moistness. Thank you, Gluten Free Me, for a simple, healthy, and delicious recipe!

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    Nutritional Facts for Bang for Your Buck Spaghetti Squash

    Serving Size: 1 (60 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 23.4
    Calories from Fat 3
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 13.3 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 0.4 g


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