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    You are in: Home / Recipes / Easy Spaghetti Squash Recipe
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    Easy Spaghetti Squash

    Average Rating:

     1 Total Reviews

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    • on April 18, 2012

      I had high hopes for this recipe. It just didn't acheive what I was hoping for. For those who have never opened a spaghetti squash, make sure you use a sharp knife. The rind can be difficult to cut through. Although not mentioned in the recipe, I did clean out the seeds and strings that are inside. I liberally sprinkled the "meat" of the squash with seasoned salt, garlic powder and onion powder. I used exactly the amount of fresh onion, garlic and butter for the water. The cooking time was spot on. Despite the seasoning, we found the spaghetti squash bland. (I think it all washed off into the water and didn't infuse the squash as we had hoped.) We ended up adding more seasoned salt and some parmesan before serving. Made for PAC Spring 2012.

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    Nutritional Facts for Easy Spaghetti Squash

    Serving Size: 1 (45 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 28.0
     
    Calories from Fat 15
    53%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 3.8 mg
    1%
    Sodium 19.4 mg
    0%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.2 g
    0%
    Protein 0.3 g
    0%
    Detailed Nutrition Values About Nutrition Info
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