Directions:
- Preheat the oven to 350.
- Halve the squash lengthwise and scoop out the seeds. Spray a baking sheet with cooking spray and place the squash cut-side down on the sheet. Bake for one hour, or until soft.
- Let squash cool for 10 minutes or until you can handle it. Use a fork to scrape out the spaghetti-like strands. It should yield about 5 cups of spaghetti.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5.22 Kcal (22 kJ) | ||
| Calories from fat | 1.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 2.86mg | 0% | |
| Potassium | 18.18mg | 0% | |
| Total Carbs | 1.18g | 0% | |
| Sugars | 0.51g | 2% | |
| Dietary Fiber | 0.34g | 1% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 0.3mg | 1% | |
| Calcium | 3.9mg | 0% | |
| Amount Per 100 g | |||
| Calories | 31 Kcal (130 kJ) | ||
| Calories from fat | 9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1g | 0% | |
|---|---|---|---|
| Sodium | 17mg | 0% | |
| Potassium | 108mg | 0% | |
| Total Carbs | 7g | 0% | |
| Sugars | 3g | 2% | |
| Dietary Fiber | 2g | 1% | |
| Protein | 1g | 0% | |
| Vitamin C | 2mg | 1% | |
| Calcium | 23mg | 0% | |
* 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.
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