RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5504
View Recipe |
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Recipe Name: |
Spaghetti Squash with Herbs - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
350 |
Approx. Cost/Serving: |
$2.18
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 1 to taste salt and pepper
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Directions:
Heat oven to 350 degrees. Place squash halves cut side down in a large roasting pan. Add 1 cup water; cover with aluminum foil. Bake until translucent and flesh pulls away from skin, about 50 minutes. Let cool 5 minutes.
Using a fork, separate flesh into strands. Discard skins. In a large bowl, toss together squash, butter, and herbs. Season with salt and pepper. Serve. |
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Nutrition per Serving: |
Calories: |
83 |
Total Carbs: |
5.0 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
7.7 |
Protein: |
0.72 |
Fiber: |
0.02 |
Sodium: |
13.30 |
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