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Baked Spaghetti Squash
Prep: 5 min, Cook: 40 min.
  • 2-3/4 lbs. spaghetti squash, halved lengthwise and seeded

Preheat oven to 350°F. Place squash, cut side down, in a baking dish. Add 1/2 inch of water. Bake 40-45 minutes, or until squash is tender. Remove squash from water and cool. Remove the spaghetti-like strands by scraping squash with a fork. Microwave Directions: Place squash, cut side down, in a baking dish and add 1/4 cup water. Cover the dish with heavy-duty plastic wrap and make vent holes. Microwave at HIGH 15 minutes, or about 5 minutes per 1 lb., until squash is tender.

Per serving: calories 103, fat 1.8g, 15% calories from fat, cholesterol 0mg, protein 2.0g, carbohydrates 21.5g, fiber 4.7g, sugar 0.0g, sodium 53mg, diet points 1.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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