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Cheese and Pepper Spaghetti Squash Recipe

Cheese and Pepper Spaghetti Squash Recipe

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Ingredients:

Serving

1 (4 lb) spaghetti squash
2 tbsp extra virgin olive oil
1 cup grated romano cheese
1/2 tsp coursely ground black pepper
salt

Directions:

Cut squash in half and scrape out the middle seeds.
Boil squash for 15-20 minutes (until tender and you start to see squash forming into strands and starting to fall away.).
Place 1/2 cup of the cooking liquid in a bowl.
Drain squash and shred it into spaghetti-like strands with a fork.
Transfer spaghetti strands to the bowl with the cooking liquid, and toss it along with all the other ingredients. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	329.47 Kcal (1379 kJ)
Calories from fat	220.54 Kcal
		% Daily Value*
Total Fat	24.5g	38%
Cholesterol	61.52mg	21%
Sodium	729.22mg	30%
Potassium	173.39mg	4%
Total Carbs	10.3g	3%
Sugars	3.99g	16%
Dietary Fiber	2.27g	9%
Protein	20.06g	40%
Vitamin C	2.3mg	4%
Iron	0.6mg	3%
Calcium	655.4mg	66%

Amount Per 100 g
Calories	183.12 Kcal (767 kJ)
Calories from fat	122.57 Kcal
		% Daily Value*
Total Fat	13.62g	38%
Cholesterol	34.19mg	21%
Sodium	405.29mg	30%
Potassium	96.37mg	4%
Total Carbs	5.73g	3%
Sugars	2.22g	16%
Dietary Fiber	1.26g	9%
Protein	11.15g	40%
Vitamin C	1.3mg	4%
Iron	0.3mg	3%
Calcium	364.3mg	66%

* 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.

Tastes

salty
savory
bitter
sweet

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