Directions:
- Cut squash lenghwise and clean out seeds.
- Place squash cut side down in a pot with 2 of water; cover and boil for 20 mins.
- Scoop out spaghette with a fork. Add the cheese, zucchini, and tomato sauce. Also add salt and pepper to taste, and some crubled basil leaves if you like.
- Mix well and spoon back into empty squash.
- Sprinkle grated parmesan chesse on top if desired.
- Bake at 350 degrees F for 20 mins.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1742.56 Kcal (7296 kJ) | ||
| Calories from fat | 784.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 87.12g | 134% | |
|---|---|---|---|
| Cholesterol | 281.96mg | 94% | |
| Sodium | 3137.64mg | 131% | |
| Potassium | 5284.75mg | 112% | |
| Total Carbs | 140.26g | 47% | |
| Sugars | 59.54g | 238% | |
| Dietary Fiber | 9.49g | 38% | |
| Protein | 99.18g | 198% | |
| Vitamin C | 208.2mg | 347% | |
| Iron | 12.1mg | 67% | |
| Calcium | 2149.9mg | 215% | |
| Amount Per 100 g | |||
| Calories | 80.69 Kcal (338 kJ) | ||
| Calories from fat | 36.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.03g | 134% | |
|---|---|---|---|
| Cholesterol | 13.06mg | 94% | |
| Sodium | 145.29mg | 131% | |
| Potassium | 244.71mg | 112% | |
| Total Carbs | 6.49g | 47% | |
| Sugars | 2.76g | 238% | |
| Dietary Fiber | 0.44g | 38% | |
| Protein | 4.59g | 198% | |
| Vitamin C | 9.6mg | 347% | |
| Iron | 0.6mg | 67% | |
| Calcium | 99.5mg | 215% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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