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Double-Spaghetti Squash

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  • Prep 10 min
  • Total 1 hr 50 min
  • Servings 4
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Toss strands of tender pasta and golden squash with reduced-calorie margarine, Parmesan and herbs, for a melt-in-your mouth side dish.
Created Nov 8, 2016
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Ingredients

  • 1 medium spaghetti squash (about 3 lb/1.5 kg)
  • 4 ounces (113 g) uncooked spaghetti, broken in half
  • 1/4 cup (50 mL) chopped fresh parsley
  • 2 tablespoons (30 mL) grated Parmesan cheese
  • 2 tablespoons (30 mL) reduced-calorie margarine, melted
  • 1 tablespoon (15 mL) fresh oregano leaves or 1 teaspoon (5 mL) dried oregano leaves
  • 1/2 teaspoon (2 mL) garlic salt

Steps

  •  
    1
    Heat oven to 400º F (200°C). Pierce squash with fork; place in ungreased square baking dish, 8x8x2 inches (20x20x5 cm). Bake uncovered about 1 hour 30 minutes or until tender.
  •  
    2
    Cook and drain spaghetti as directed on package.
  •  
    3
    Cut squash lengthwise in half; remove seeds and fibres. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return spaghetti mixture to squash shell to serve.

Expert Tips

  • Tip 1
    Did You Know? Spaghetti squash gets its name from its flesh, which when cooked separates into yellow-gold spaghetti-like strands.
  • Tip 2
    Time Saver: Microwave to the rescue! Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes; continue as directed.

Nutrition Information

210 Calories, 4g Total Fat, 7g Protein, 42g Total Carbs

Nutrition Facts

Serving Size: 4 servings
Calories
210
Total Fat
4g
Saturated Fat
1g
Cholesterol
0g
Sodium
270g
Total Carbs
42g
Dietary Fiber
5g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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