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| Recipe: Baked Spaghetti Squash |
Servings: 4
Preparation Time: 5 min.
Cooking Time: 40 min.
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| Ingredients: |
- 2 Lbs. spaghetti squash, halved lengthwise and seeded
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| Cooking Directions: |
Preheat oven to 350° F. Place squash, cut side down, in a baking dish. Add 0-1/2 inch of water. Bake 40-45 minutes, or until squash is tender. Remove squash from water and cool. Remove the spaghetti-like strands by scraping squash with a fork. Microwave Directions: Place squash, cut side down, in a baking dish and add 1/4 cup water. Cover the dish with heavy-duty plastic wrap and make vent holes. Microwave at HIGH 15 minutes, or about 5 minutes per 1 lb , until squash is tender. |
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| Per Serving:
calories 112, fat 2.6g, calories from fat 21%, protein 2.2g, cholesterol 0.0mg, dietary fiber 5.1g
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| Nutrients |
Exchanges |
| Calories |
112 |
Milk Exchanges |
0.0 |
| Protein |
2.2g |
Vegetable Exchanges |
4.8 |
| Carbohydrates |
23.5g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
5.1g |
Bread Exchanges |
0.0 |
| Sugar |
0.0g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.6g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.4g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
1.4g |
Fat Exchanges |
0.0 |
| Poly-unsaturated Fat |
0.8g |
| % Calories from Fat |
21% |
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| Cholesterol |
0.0mg |
| Sodium |
57.8mg |
| Vitamins |
Minerals |
| Vitamin A |
17.0IU |
Calcium |
78.2mg |
| Thiamin (B1) |
1.3mg |
Copper |
1.3mg |
| Riboflavin (B2) |
0.6mg |
Iron |
1.1mg |
| Niacin (B3) |
3.2mg |
Magnesium |
40.8mg |
| Vitamin B6 |
0.3mg |
Manganese |
0.4mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
40.8mg |
| Vitamin C |
7.1mg |
Potassium |
367.4mg |
| Vitamin E |
0.6IU |
Selenium |
0.0mcg |
| Folate |
40.8mcg |
Sodium |
57.8mg |
| Pantothenic Acid |
1.2mg |
Zinc |
0.6mg |
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