Spaghetti Squash

Servings: 6

Ingredients:

1 whole spaghetti squash

Topping ingredients as you choose:

  • Season the squash with a little salt and pepper or try nutmeg, onion or garlic powder
  • Top with your favorite pasta sauce.
  • Try sautéed mushrooms, onions or other veggies.
  • Add a sprinkling of cheese.

Directions:

  1. Wash the skin and cut squash in half lengthwise, crosswise or in 1-inch rings. If squash if too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
  2. Remove seeds and stringy fibers with a spoon.
  3. Cook squash in oven. The squash flesh should be easily pierced by a fork when done. Choose a baking temperature between 350 to 425 degrees. Line baking dish with foil for easier clean up. For a “roasted” flavor rub cut edges with a little vegetable oil (optional), place cut side down in the pan and bake uncovered. For a “steamed” texture, add ½ cup water to the pan and cover with foil.
  4. Check for doneness after about 40 minutes. Larger squash and lower oven temperatures may take longer to cook. Squash is done when shell can be pierced with a fork and the flesh separates into strands.
  5. Let sit for 10 minutes or until squash is cool enough to handle. Use fork to gently scrape the inside of the squash to make spaghetti- like strands.
  6. Add topping of your choice. Refrigerate leftovers within 2 hours.

 

Recipe courtesy of Maryland WIC Cookbook

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Recipe Category

5 ingredients or less, One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Spaghetti Squash

Servings: 6

Ingredients:

1 whole spaghetti squash

Topping ingredients as you choose:

  • Season the squash with a little salt and pepper or try nutmeg, onion or garlic powder
  • Top with your favorite pasta sauce.
  • Try sautéed mushrooms, onions or other veggies.
  • Add a sprinkling of cheese.

Directions:

  1. Wash the skin and cut squash in half lengthwise, crosswise or in 1-inch rings. If squash if too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
  2. Remove seeds and stringy fibers with a spoon.
  3. Cook squash in oven. The squash flesh should be easily pierced by a fork when done. Choose a baking temperature between 350 to 425 degrees. Line baking dish with foil for easier clean up. For a “roasted” flavor rub cut edges with a little vegetable oil (optional), place cut side down in the pan and bake uncovered. For a “steamed” texture, add ½ cup water to the pan and cover with foil.
  4. Check for doneness after about 40 minutes. Larger squash and lower oven temperatures may take longer to cook. Squash is done when shell can be pierced with a fork and the flesh separates into strands.
  5. Let sit for 10 minutes or until squash is cool enough to handle. Use fork to gently scrape the inside of the squash to make spaghetti- like strands.
  6. Add topping of your choice. Refrigerate leftovers within 2 hours.

 

Recipe courtesy of Maryland WIC Cookbook

Nutrition Facts

6 serving per container

Serving size 1 cup

Amount Per Serving
Calories 15
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Includes 0g Added Sugars 0%
Protein 0g
Vitamin D 0mcg 0%
Calcium 12mg 0%
Iron 0mg 0%
Potassium 55mg 2%

The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.