Directions:
- Pre-heat oven to 400°F.
- Prick squash in several places and bake 45 min until tender.
- Allow to cool slightly, cut in 1/2 and scoop out seeds.
- Pull out squash strands from each side with a fork.
- Transfer to a warm bowl.
- While squash is baking: Heat cream, garlic and sage in pan over med. heat.
- Cook 10 min until cream is thick enough to coat the back of a spoon.
- Pour sauce over squash, toss lightly until combined.
- Add salt and pepper to taste, sprinkle with parmesan cheese.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.46 Kcal (571 kJ) | ||
| Calories from fat | 81.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.1g | 14% | |
|---|---|---|---|
| Cholesterol | 24.76mg | 8% | |
| Sodium | 137.19mg | 6% | |
| Potassium | 226.77mg | 5% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 5.74g | 23% | |
| Dietary Fiber | 3.93g | 16% | |
| Protein | 4.49g | 9% | |
| Vitamin C | 4.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 133.2mg | 13% | |
| Amount Per 100 g | |||
| Calories | 64.67 Kcal (271 kJ) | ||
| Calories from fat | 38.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 14% | |
|---|---|---|---|
| Cholesterol | 11.74mg | 8% | |
| Sodium | 65.02mg | 6% | |
| Potassium | 107.47mg | 5% | |
| Total Carbs | 6.75g | 5% | |
| Sugars | 2.72g | 23% | |
| Dietary Fiber | 1.86g | 16% | |
| Protein | 2.13g | 9% | |
| Vitamin C | 2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 63.2mg | 13% | |
* 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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