Double-Spaghetti Squash

Have some spaghetti with your spaghetti! Cut the carbs and keep the spaghetti by combining the squash with pasta.

Double-Spaghetti Squash

LiveBetterAmericaRecipe by LiveBetterAmerica

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35 minutes

35 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 150
  • 3 1/2g
    (Saturated Fat 1g, Trans Fat 1/2g)
  • 0mg
  • 240mg
  • 25g
    (Dietary Fiber 3g, Sugars 5g)
  • 5g
  • Percent Daily Value*
  • 10%
  • 6%
  • 6%
  • 8%
  • Exchanges
  • 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Squish Squash

    Spaghetti squash and other summer squash contain a high percentage of water. More water means fewer calories for the same weight of food. Good news for your waistline.

Ingredients

  • 1  medium spaghetti squash (about 3 lb)
  • 4  oz uncooked spaghetti, broken in half
  • 1/4  cup chopped fresh parsley
  • 2  tablespoons grated Parmesan cheese
  • 1  tablespoon margarine or butter, melted
  • 1  tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1/2  teaspoon garlic salt

Directions

  1. 1Prick squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes.
  2. 2Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.
  3. 3Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. From other half, remove spaghetti-like strands with 2 forks; reserve shell. Add squash and remaining ingredients to spaghetti in saucepan; toss. Return spaghetti mixture to squash shell to serve.

Categories: Course, Side Dishes, Pasta, Vegetables

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