No Pasta "pasta" Bake With Spaghetti Squash for Two
70 mins (prep 40, cooking 30)
10 ingredients
2 servings
Having been recently diagnosed with insulin resistance, I often have difficulty finding low-carbohydrate meals I like. I heard a lot about spaghetti squash as a replacement for spaghetti and thought I would give it a try. This dish is excellent served with a fresh salad and a glass of red wine.

Categories:  served-hot , for-1-or-2 , presentation , main-dish , number-of-servings , inexpensive , <-4-hours , squash , vegetable , time-to-make ,
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Serving Size (123.76 g)
Servings 2
Amount per Serving
Calories 197.26 Calories from Fat 22.32
% Daily Value *
Total Fat 2.48g 7.64%
Saturated Fat 1.28g 12.85%
Trans Fat 0.0g %
Cholesterol 11.24mg 7.49%
Sodium 553.41mg 46.12%
Total Carbohydrate 27.02g 18.02%
Dietary Fiber 2.56 g 20.46%
Sugars 2.81 g %
Protein 16.97g 67.89%
Vitamin A 217.51IU% Vitamin C 5.28mg%
Calcium 310.49mg% Iron 4.83mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small, part-skim ricotta cheese, parsley flakes, salt and pepper, part-skim mozzarella cheese


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