Spaghetti Squash Recipe

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Spaghetti Squash
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Ingredients:

Directions:

  1. Half squash lengthwise and scoop out seeds
  2. Chop all other vergetables
  3. Fill the squash halves with the vegetables and cover with the dressing
  4. Bake at 375 for 1/2 and hour
  5. Drizzle edges of squash with the olive oil
  6. Bake for another 15 min
  7. Remove from heat and let cool slightly
  8. Remove inside of squash into a bowl, scraping the squash with a fork retaining the strands
  9. Toss and serve
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 665.94 Kcal (2788 kJ)
Calories from fat 612.9 Kcal
% Daily Value*
Total Fat 68.1g 105%
Sodium 372.12mg 16%
Potassium 302.75mg 6%
Total Carbs 13.92g 5%
Sugars 7.53g 30%
Dietary Fiber 3.05g 12%
Protein 1.06g 2%
Vitamin C 128.8mg 215%
Vitamin A 3mg 99%
Iron 50.6mg 281%
Calcium 33.4mg 3%
Amount Per 100 g
Calories 210.51 Kcal (881 kJ)
Calories from fat 193.74 Kcal
% Daily Value*
Total Fat 21.53g 105%
Sodium 117.63mg 16%
Potassium 95.7mg 6%
Total Carbs 4.4g 5%
Sugars 2.38g 30%
Dietary Fiber 0.96g 12%
Protein 0.33g 2%
Vitamin C 40.7mg 215%
Vitamin A 0.9mg 99%
Iron 16mg 281%
Calcium 10.6mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.4
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Total Fat

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