Spaghetti Squash
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Once cooked and scraped with a fork, spaghetti squash separates into long, slightly crunchy spaghetti-like strands of mild-flavoured, pale yellow squash. For a flavourful change from pasta, try it tossed with butter, herbs and grated Parmesan, our Slow Cooker Bolognese Sauce Recipe or your favourite tomato sauce.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 70 |
| pro | 2 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 17 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 47 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit A | 3% |
| vit C | 15% |
| folate | 10% |
Suggested Recipes
-
1 spaghetti squash (about 3 lb/1.5 kg)
Preparation:
Cut squash in half lengthwise; remove seeds. Place, cut side down, in microwaveable casserole; add 1/4 cup (50 mL) water. Cover and microwave on high for about 12 minutes or until easily pierced with fork.
Using fork, gently scrape strands from squash into bowl.
Using fork, gently scrape strands from squash into bowl.
Additional Information
- Variation
Oven-Roasted Spaghetti Squash: Halve and seed squash. Bake, cut side down, on lightly greased baking sheet in 400°F (200°C) oven until easily pierced with fork, about 1 hour.
Source
Canadian Living Magazine: October 2007
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