4 Serves
116 Mins
8 g
21 g
9 g
Preheat your oven to 200°C. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side down on a baking sheet.
Ingredients, vitamins, and health benefits
Spaghetti Squash
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
140 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
225 mg / 4,700 mgSodium
674 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Roast the spaghetti squash in the oven until the flesh is tender and can be easily scraped into strands with a fork.
While the squash roasts, heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant.
Stir in the diced tomatoes, salt, and black pepper, allowing the sauce to simmer and thicken slightly.
Once the squash is ready, scrape the flesh into a bowl, toss with the prepared tomato sauce, and top with freshly grated Parmesan cheese.
Olive Oil
Garlic
Diced Tomatoes
Salt
Black Pepper
Parmesan
Vitamin A
12 µg / 900 µgVitamin C
1 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
140 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
225 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
9
g40
g15
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgAlcohol
0 g