Baked Spaghetti Squash with Marinara Sauce Recipe Video
Ingredients
| Spaghetti squash/Null | 1 Large (Null) | |
| Fat-free spaghetti sauce/Null | 2 Cup (32 tbs) | |
| Chopped basil/Null | 2 Tablespoon (Null) | |
| Nutritional yeast/Soy / rice parmesan cheese | 2 Tablespoon, flakes (Null) | |
| Radish/Null | 1 (Null) |
Nutrition Facts
Serving size: Complete recipe
Calories 1465 Calories from Fat 180
% Daily Value*
Total Fat 21 g33%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2505.6 mg104.4%
Total Carbohydrates 310 g103.3%
Dietary Fiber 14.3 g57.2%
Sugars 22.8 g
Protein 38 g76%
Vitamin A 124.2% Vitamin C 194.5%
Calcium 97.1% Iron 94.2%
*Based on a 2000 Calorie diet
Directions
Cut the cooled squash in half lengthwise and scoop out the seeds with a spoon. Remove the spaghetti-like threads with a fork and place them in a 9-inch round or similar baking dish. Add the spaghetti sauce and toss until it is evenly distributed. Cover lightly with aluminum foil and bake for 20 to 30 minutes, or until heated through.
Sprinkle with the basil and optional nutritional yeast. Garnish with radishes, if desired.
Stored in a covered container in the refrigerator, leftover Spaghetti Squash with Sauce will keep for up to 2 days.
Editors Review
Did you know that squash has high nutritional value? It is a great cancer fighter and is high in fiber. This is a really unique dish which consists of making spaghetti out of the squash. An interesting way to get the kids to eat some veggies! Watch Katherine cook up this colorful display, then try it our yourself!Chef
