Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Watch how to make this recipe.
Spaghetti (Squash)
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 154
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 495 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 154
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 495 mg
Ingredients
Directions
- Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
- Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
- Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.
