Directions:
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours).
- Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute - don't let this burn. Stir in spices and salt and remove from heat.
- Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 82.34 Kcal (345 kJ) | ||
| Calories from fat | 48.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 8% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 172.02mg | 7% | |
| Potassium | 171.29mg | 4% | |
| Total Carbs | 10.85g | 4% | |
| Sugars | 4.55g | 18% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 52.44 Kcal (220 kJ) | ||
| Calories from fat | 30.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 8% | |
|---|---|---|---|
| Cholesterol | 6.48mg | 3% | |
| Sodium | 109.54mg | 7% | |
| Potassium | 109.07mg | 4% | |
| Total Carbs | 6.91g | 4% | |
| Sugars | 2.9g | 18% | |
| Dietary Fiber | 1.95g | 12% | |
| Protein | 1.04g | 3% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 24.8mg | 4% | |
* 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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