|Garlic||2 Clove (10 gm), crushed|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
1. Slice the squash in half length wise and scoop out the seeds. Place face down on a buttered tray and bake for 30 minutes at 375°. Cool for 10 or 15 minutes. Remove the insides carefully to maintain long strands.
2. Saute the garlic in butter for 2 minutes.
3. Lightly toss butter mixture into spaghetti squash. Sprinkle with Parmesan cheese and serve immediately.
Serving size: Complete recipe
Calories 988 Calories from Fat 414
% Daily Value*
Total Fat 48 g73.3%
Saturated Fat 25.7 g128.7%
Trans Fat 0 g
Cholesterol 98.5 mg32.8%
Sodium 1114.5 mg46.4%
Total Carbohydrates 130 g43.4%
Dietary Fiber 0.21 g0.84%
Sugars 0.5 g
Protein 30 g60.8%
Vitamin A 37.1% Vitamin C 68.7%
Calcium 103.5% Iron 34.5%
*Based on a 2000 Calorie diet