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Easy Baked Spaghetti Squash

Photo: Colin Price
Active time 6 mins
Total time 1 hr, 16 mins
Yield

Yield: 4 to 5 cups

Ingredients

  • 1 (3-lb.) spaghetti squash
  • 1/2 cup water

Nutrition Information

  • calories 42
  • fat 0.4 g
  • satfat 0.1 g
  • monofat 0.0 g
  • polyfat 0.2 g
  • protein 1 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 28 mg
  • calcium 33 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.

  2. Note: Nutritional analysis is per cup.