The combination of gruyere with spaghetti squash really brings out the nuttier flavors of the vegetable that are sometimes lost in other prepartions. This recipe was adapted from one from Deborah Madison's Cookbook "Vegetarian Cooking for Everyone". Very tasty.
1. Preheat the oven to 375ºF. Cut the squash in half, scoop out the seeds and roast cut side down for 45-60 minutes until flesh is tender.
2. Remove from the oven and drag a fork through the flesh to separate into strands. Toss with the parsley, garlic, cheese and butter.
3. Season with salt and pepper to taste and serve!
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Serving Size: 1 Serving (285g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 242 | ||
Calories from Fat: 143 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.9g | 21 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 45mg | 14 % | |
Sodium 193mg | 7 % | |
Potassium 302.4mg | 8 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 17.7g | ||
Protein 9.8g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
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