- Calories 311
- Fat 21g
- Satfat 6
- Monofat 9
- Polyfat 5g
- Protein 5g
- Carbohydrate 30g
- Fiber 6g
- Sugars 13g
- Cholesterol 19mg
- Iron 2
- Sodium 525
- Calcium 92mg
Sweet Spaghetti Squash Noodles with Toasted Pecan Crumble
Sara Tane
While turning your squash into a sweet treat might not be your first inclination, we think you absolutely should. This simple, low-carb dessert option is a cozy, nutty indulgence that is perfect for the fall and winter. Spaghetti squash has a mild flavor, so with a buttery oat crumble, ground cinnamon, vanilla, and a splash of cream, this fruit acquires a signature fall dessert taste without all the calories. Top with a dollop of Greek yogurt and this quick dessert comes together easily and with a surprising amount of flavor.
How to Make It
Step 1
Preheat oven for 425°F. Using a fork, poke the spaghetti squash several times all over. Microwave for 10 minutes on high, flipping half way through the cook time. Cut squash in half and remove seeds. Using a fork, gently scrape the flesh to form “spaghetti strands.” Place squash in a large bowl.
Step 2
In a medium bowl, combine flour, oats, sugar, ½ teaspoon salt, and 1 teaspoon cinnamon. Set aside. In a medium skillet over medium-high heat, toast chopped pecans until golden brown and fragrant. Remove the pecans, and add to flour mixture. Return the skillet to the stove, and reduce heat to medium-low. Melt butter. Add flour-oat mixture to melted butter. Stir until well mixed and crumbly. Return nut mixture to bowl, and set aside.
Step 3
Return the skillet to the stove, and adjust temperature to medium. Add spaghetti squash, half-and-half, vanilla, ½ teaspoon salt, and 1 teaspoon cinnamon. Stir to combine. Add nut mixture, keeping 4 tablespoons aside. Cook for 2 minutes. Remove from heat, and divide into 4 servings.
Step 4
Top each serving with 1 tablespoon Greek yogurt and 1 tablespoon reserved nut mixture. Serve, and enjoy!
