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Double-Spaghetti Squash
    
Double-Spaghetti Squash

Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.

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RECIPE RATING - 1 REVIEWS

Taste:
10
Easy to Prepare:
10
Kid Appeal:
10
Overall:
10
 

 
 

Ingredients

Prep Time: 10 min
Start to Finish: 1 hr 50 min
Makes: 4 servings


1 medium Green Giant® Fresh spaghetti squash (3 pounds)
4 ounces uncooked spaghetti, broken in half
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
2 tablespoons reduced-calorie margarine, melted
1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt

Preparation Directions

1. Heat oven to 400º F. Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches. Bake uncovered about 1 hour 30 minutes or until tender.
2. Cook and drain spaghetti as directed on package.
3. Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.

NUTRITIONAL INFORMATION

1 Serving: Calories 210 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 0mg; Sodium 270 mg; Total Carbohydrate 42 g (Dietary Fiber 5 g); Protein 7 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 12 %; Calcium 12 %; Iron 12 % Exchanges: 2 Starch; 2 Vegetable
*Percent Daily Values are based on a 2,000 calorie diet.
 
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