Spaghetti Squash Pronto
|Spaghetti squash||2 1⁄2 Pound|
|Margarine||2 Teaspoon, melted|
|White wine/Worcestershire sauce||1 Teaspoon|
|Dried dill weed||1⁄2 Teaspoon|
Cut spaghetti squash in half lengthwise.
Reserve 1 squash half for another use.
Remove seeds from remaining squash half.
Place squash, cut side down, in a shallow baking dish.
Cook, uncovered, on 100% power (high) for 10 to 14 minutes or till pulp can just be pierced with a fork, giving dish a half turn twice.
Meanwhile, combine margarine, Worcestershire sauce, dillweed, and pepper.
Serving size: Complete recipe
Calories 434 Calories from Fat 126
% Daily Value*
Total Fat 15 g22.5%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 203.8 mg8.5%
Total Carbohydrates 80 g26.7%
Dietary Fiber 0.35 g1.4%
Sugars 0.1 g
Protein 8 g15.6%
Vitamin A 21.4% Vitamin C 41.8%
Calcium 30.6% Iron 26.4%
*Based on a 2000 Calorie diet