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Spaghetti Squash with Shallot Butter

 

42

Yield

8

servings

Prep

5

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

11/2 pound spaghetti squash
*
2 tablespoons shallots
minced
2 teaspoons butter, unsalted
,

Directions

Preheat oven to 350℉ (180℃).

Pierce in several places with a fork.

Place on rimmed baking sheet.

Bake for 45 minutes to 1 hour, until squash gives when pressed.

Turn over after 30 minutes. Cut squash in half; scrape out and discard seeds.

Loosen squash strands, scoop out into a warm serving bowl.

In a small non-stick skillet, sauté shallots in butter over low heat until wilted, about 4 minutes.

Pour over spaghetti strands and toss lightly.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 4g (0.1 oz)
Amount per Serving
Calories 1086% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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