Spaghetti with Squash

A sensational side dish for six featuring two kinds of spaghetti—pasta and squash!

  • prep time 35 min
  • total time 35 min
  • ingredients 7
  • servings 6

Ingredients

1
medium spaghetti squash (about 3 lb)
4
oz uncooked spaghetti, broken in half
1/4
cup chopped fresh parsley
2
tablespoons grated Parmesan cheese
2
tablespoons butter or margarine, melted
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2
teaspoon garlic salt
  • 1 Prick squash with fork; place on microwavable paper towel in microwave oven. Microwave on High 8 minutes; turn squash over. Microwave 8 to 11 minutes longer or until tender. Let stand 10 minutes.
  • 2 Meanwhile, cook and drain spaghetti as directed on package; return spaghetti to saucepan.
  • 3 Cut squash lengthwise in half; remove seeds and fibers. Reserve one half for another use. From other half, remove spaghetti-like strands with 2 forks; reserve shell. Add squash and remaining ingredients to spaghetti in saucepan; toss. Return spaghetti mixture to squash shell to serve.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    170
    (
    Calories from Fat
    50),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    260mg
    260%;
    Total Carbohydrate
    28g
    28%
    (Dietary Fiber
    4g
    4%
      Sugars
    7g
    7%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    8%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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