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Spaghetti Squash With Parsley And Garlic Recipe
|Spaghetti squash||4 Pound (2 Kilogram)|
|Garlic||3 Clove (15 gm), minced|
|Coarsely chopped fresh parsley/Grated zucchini||1 Cup (16 tbs)|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 741 Calories from Fat 204
% Daily Value*
Total Fat 24 g36.3%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 3.4 mg
Sodium 372 mg15.5%
Total Carbohydrates 137 g45.7%
Dietary Fiber 1.6 g6.3%
Sugars 4.4 g
Protein 17 g33.1%
Vitamin A 80.1% Vitamin C 138.9%
Calcium 59.4% Iron 44.9%
*Based on a 2000 Calorie diet
In small skillet, melt margarine over medium-low heat; add garlic and cook until tender, about 1 minute.
Drain squash and cut in half crosswise.
Scoop out seeds.
Run tines of fork lengthwise over squash to loosen spaghetti like strands; scoop out strands into baking dish or serving bowl.
Add garlic mixture, parsley, yogurt (if using), and pepper to taste; toss to mix.