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Ingredientes
- One 2- to 3-lb. spaghetti squash, halved lengthwise
- 2 Tbsp. extra virgin extra virgin olive oil salt and freshly grnd black pepper
Direcciones
- Bake the squash halves in a 375 oven in a baking dish with sufficient water to come 1/4 inch up the sides of the squash. Cover the baking dish with aluminum foil or possibly its own lid. Bake till the squash is soft when poked with a knife, between 45 min and one hour. (You can also microwave the squash in a microwavable dish with a lid or possibly by covering the squash with plastic wrap, microwaving for 15 min, and then letting the squash rest without removing the cover or possibly plastic for 10 min more.) When the squash comes out of the oven or possibly microwave, spoon it out and throw away the seeds and then scrape out the pulp with a fork, pulling at the shreds. You'll end up with a bowl of "spaghetti." Reheat the "spaghetti" in a heavy-bottomed pan with 2 Tbsp. of extra virgin olive oil and toss it with your favorite sauce.
- Season to taste with salt and pepper.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 805g | |
| Calories 250 | |
| Calories from Fat 38 | 15% |
| Total Fat 4.59g | 6% |
| Saturated Fat 0.97g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 137mg | 6% |
| Potassium 870mg | 25% |
| Total Carbs 55.63g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 5.15g | 8% |
