Curious & conscientious about food?
 
 
 
Discover insights to
support your
nutritional goals
 
Search recipes for
any diet and avoid
allergens
 
Make a grocery list
from recipes
and schedule meals
Get started with recipes for...
Let's Go!
RELATED RECIPES
Mushroom Lasagna
Mushroom Spinach Pasta Bake
Spinach Cheese Spaghetti Squash
Add to Calendar
Add as Favorite
 
 
 
 
 
1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
heavy cream
cream cheese (regular)
parmesan cheese
mozzarella cheese (whole milk)
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
heavy cream
cream cheese (regular)
parmesan cheese
mozzarella cheese (whole milk)
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cream cheese (regular)
parmesan cheese
mozzarella cheese (whole milk)
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.2% of RDA
• Calories: 9.8% of RDA
• Carbs: 4.3% of RDA
• Fat (total lipid): 22.4% of RDA
• Fiber: 7.6% of RDA
• Fructose: 0.1% of RDA
• Protein: 7.5% of RDA
• Sodium: 21.2% of RDA
• Sugar: 12.0% of RDA
• Vitamin A (IU): 41.0% of RDA
• Vitamin B6: 11.3% of RDA
• Vitamin C: 7.9% of RDA
• Iron: 0.0% of RDA
• Magnesium: 8.3% of RDA
• Manganese: 6.1% of RDA
• Niacin: 7.6% of RDA
• Potassium: 6.4% of RDA
• Zinc: 6.5% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
whole
A small spaghetti squash is about 4 lbs and will yield about 5 lbs of squash.
 
2 1/2
tbsp
minced.
 
1
tsp
 
3/4
cups
roughly chopped, plus more for garnish if deisred.
 
1/2
cups
 
1
tbsp
 
1/2
cups
grated, plus more for garnishing.
 
 
 
to taste.
 
 
 
to taste.
 
1/4
cups
grated, for topping.
 
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Pre-heat oven to 400 degrees F.
2.
Slice the spaghetti squash in half lengthwise and scoop out the seeds.
3.
For easy cutting, feel free to stick squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
4.
Next grab a lipped baking sheet or a rimmed baking dish.
5.
Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
6.
While the squash roasts, start on the sauce.
7.
In a medium pot or skillet, bring a drizzle of olive oil to medium-high heat and sauté garlic until fragrant.
8.
Next add the spinach and stir until wilted. Add cream, cream cheese and parmesan cheese and stir well.
9.
Season with salt and pepper to taste and remove from heat.
10.
Once squash is done roasting, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
11.
Pour sauce over squash boat, stir to mix, and top with a little mozzarella cheese and additional parmesan cheese.
12.
Bake at 350 degrees F for around 20 minutes or until hot and bubbly.
13.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned. Top with fresh chopped spinach in desired. Serve immediately.
   
 
NUTRITION
This recipe has the following nutrient totals:
Calories 197
Protein 8.49 g
Carbohydrates 11.8 g
Iron 0 mg
Fiber 2.12 g
Calcium 51.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2018 foodious LLC
.