Quick and Spicy Spaghetti Squash
This one is good, try it!
Servings per recipe: 4
Calories per serving: 122
Preparation time: 10m
Total cooking time: 50m
Ingredients:
- 1 spaghetti squash, halved and seeded
- 2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon red pepper flakes
- salt and ground black pepper to taste
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
- 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
- 4 Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Nutrion facts:
| Total Fat | 8.2g | 13% |
| Saturated Fat | 1.0g | |
| Cholesterol | 0mg | |
| Sodium | 70mg | 3% |
| Potassium | 245mg | 7% |
| Total Carbohydrates | 13.5g | 4% |
| Dietary Fiber | 0.7g | 3% |
| Protein | 1.4g | 3% |
| Sugars | 0g | |
| Vitamin A | 1182IU | |
| Vitamin C | 8mg | |
| Calcium | 46mg | |
| Iron | 1mg | |
| Thiamin | 0mg | |
| Niacin | 2mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 25mg | |
| Folate | 26mcg |
