Spaghetti Squash

Categories: Side Dishes, Vegetable Side Dishes

         


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Recipe Information

Serving Size

1 c

Yield

Makes 6 servings

Nutrition Information

One serving is 35 calories, 0 g fat, 0 mg cholesterol, 30 mg sodium, 10 g carbohydrates, 2 g fiber, and 1 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 Spaghetti squash (2-4 lbs)

*A 4 pound squash will yield about 6 cups. Amount will vary depending on size of squash.

Directions

Method 1-Boil:

  1. Bring a large stock pot of water to a BOIL.
  2. Prick squash with a knife and place in the water.
  3. BOIL for 30 minutes.
  4. REMOVE from water, LET cool, CUT squash in half lengthwise from stem to bottom of squash.
  5. SPOON out seeds. With a fork SCRAPE out squash, it will peel away from the skin in shreds.

Method 2-Bake:

  1. PREHEAT oven to 375˚F.
  2. CUT squash in half lengthwise from stem to bottom of squash.
  3. Using a large spoon, REMOVE the seeds.
  4. SPRAY with cooking spray, PLACE face down on a baking sheet, PRICK with a knife, and ROAST for 45-60 minutes or until tender.
  5. When cooled, SCRAPE out squash with a fork, it will peel away from the skin in shreds.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.