Directions:
- Cooking The Squash: I like to cut in half cover with plastic wrap, place cut side up in a dish with 1/4 Celsius water and nuke for about 12 minute Let cool, seed and strand.
- In a medium-sized saucepan, combine the all ingredients except spaghetti.
- Squash over medium-low heat and whisk until smooth and creamy, stirring.
- Constantly to prevent burning. Add the spaghetti squash strands to the sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.31 Kcal (286 kJ) | ||
| Calories from fat | 37.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.2g | 6% | |
|---|---|---|---|
| Cholesterol | 14.08mg | 5% | |
| Sodium | 195.63mg | 8% | |
| Potassium | 89.96mg | 2% | |
| Total Carbs | 3.6g | 1% | |
| Sugars | 0.49g | 2% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 4.78g | 10% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 147.7mg | 15% | |
| Amount Per 100 g | |||
| Calories | 129.94 Kcal (544 kJ) | ||
| Calories from fat | 71.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8g | 6% | |
|---|---|---|---|
| Cholesterol | 26.79mg | 5% | |
| Sodium | 372.11mg | 8% | |
| Potassium | 171.11mg | 2% | |
| Total Carbs | 6.84g | 1% | |
| Sugars | 0.93g | 2% | |
| Dietary Fiber | 0.81g | 2% | |
| Protein | 9.08g | 10% | |
| Vitamin C | 1.5mg | 1% | |
| Iron | 0.1mg | 0% | |
| Calcium | 280.9mg | 15% | |
* 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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