Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Spaghetti Squash Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

10 min

Cook

50 min

Ready

1 hrs
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 pounds spaghetti squash
*
¼ cup parsley leaves
chopped
Camera
¼ cup olive oil
Camera
2 tablespoons margarine
Camera
2 teaspoons garlic
minced
Camera
½ pound mushrooms
sliced
Camera
3 tablespoons butter
or margarine,
Camera
¼ cup Parmesan cheese
Camera

Ingredients

Amount Measure Ingredient Features
1.4 kg spaghetti squash
*
59 ml parsley leaves
chopped
Camera
59 ml olive oil
Camera
3E+1 ml margarine
Camera
1E+1 ml garlic
minced
Camera
226.8 g mushrooms
sliced
Camera
45 ml butter
or margarine,
Camera
59 ml Parmesan cheese
Camera

Directions

With a knife, pierce the skin of squash in serveral places to allow steam to escape while cooking.

Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice.

Remove from oven or steamer and let stand 10 minutes.

Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2 inch of water.

Cover and boil 20 minutes.

In a small bowl, place parsley, olive oil, margarine and garlic.

Cook on high for 1 minute ( or heat in pan on medium heat on your stove.

Set aside.

Sauté mushrooms in 3 tablespoons butter or margarine.

Cut squash in half leghthwise and remove seeds and membrame.

With fork, gently pull spaghetti-like flesh away from side of outer skin.

Combine squash with mushrooms.

Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper.

Stir and serve.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 19193% from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 158mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 6g
Vitamin A 11% Vitamin C 7%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
A variety of winter squash: Turban, Hubbard, Carnival (Acorn), Butternut, Spaghetti Squash, Kuri and mini-pumpkins

Winter Squash, Thick Skin, Warts, Weird or Scary but Don’t Be Afraid of this Flavor Packed Nutritional Powerhouse

Autumn is the perfect time of year to try Winter Squash. Unlike the varieties of squash that are available throughout the summer, Winter Squash is known for its hard shell and odd shape. Whether shopping at a Farmer's Market or the grocery store, it's hard to miss the weird shaped vegetables that are now available in abundance.

Spaghetti Squash

Spaghetti Squash Season is Here: The Low-carb, low-fat, low-calorie Dieters Delight

The onset of cool fall weather signals that the time for harvesting spaghetti squash is here and that this delicious, low-fat vegetable is now available at local grocery stores and farmers markets across the US and Canada.

A blue pumpkin, generally only found at Fall Farmers Markets

At the Fall Market: Squash, Apples and Blue Pumpkins?

The rich colors of autumn are captured in the gorgeous produce that is available at fall farmers markets across the country. Delicious fruits and vegetables such as pumpkins, squash, apples, pears, plums, corn and sweet potatoes are coming into season.

More breaking news

 

Email this recipe