Low Carb Noodle Pudding Recipe

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Low Carb Noodle Pudding
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  1. Cook the squash by placing in boiling water for about 20-30 minutes - let cool.
  2. Pre-heat oven to 350.
  3. After squash has cooled cut open and take out the insides using a fork.
  4. Mix the squash with the next 8 ingredients, and place in a 9X12 pan sprayed with the butter spray.
  5. In a small bowl spray some butter sray on the cereal, crunch it a bit with your fingers and sprinkle over the pudding.
  6. Bake for about 1 hour 20 minutes, you may have to place foil over the top towards the end so the cereal doesn't get too crispy. Check for doneness by inserting a sharp knife in the center, it should come out clean. Remove from oven and let get to room temp or refrigerate and serve cold, either way it is yummy and an interesting way to use spaghetti squash.
  7. Prep time includes the cooking of the squash.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 213.39 Kcal (893 kJ)
Calories from fat 145.83 Kcal
% Daily Value*
Total Fat 16.2g 25%
Cholesterol 89.34mg 30%
Sodium 192.59mg 8%
Potassium 152.91mg 3%
Total Carbs 11.96g 4%
Sugars 2.2g 9%
Dietary Fiber 0.96g 4%
Protein 6.83g 14%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 4%
Iron 1.5mg 8%
Calcium 54.8mg 5%
Amount Per 100 g
Calories 245.18 Kcal (1027 kJ)
Calories from fat 167.55 Kcal
% Daily Value*
Total Fat 18.62g 25%
Cholesterol 102.64mg 30%
Sodium 221.28mg 8%
Potassium 175.69mg 3%
Total Carbs 13.75g 4%
Sugars 2.53g 9%
Dietary Fiber 1.1g 4%
Protein 7.85g 14%
Vitamin C 0.6mg 1%
Vitamin A 0.1mg 4%
Iron 1.8mg 8%
Calcium 63mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
  • 6

Good Points

  • saturated fat free

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