Spaghetti Squash "Pasta"
1 serving of spaghetti squash "pasta" contains 125 Calories. The macronutrient breakdown is 70% carbs, 21% fat, and 9% protein. This is a good source of fiber (19% of your Daily Value), potassium (13% of your Daily Value), and vitamin b6 (33% of your Daily Value).
- Makes
- 1 serving
- Cook Time
- 60 minutes
Ingredients
Directions
- Prepare spaghetti squash by cutting in half, and scooping out seeds. Bake in oven at 400 degrees for 60 minutes, or until you can squeeze squash and it is squeezable. Shred flesh with a fork. Top half the squash with 1/2 cup spaghetti sauce.
Nutrition Facts
For 1 serving of spaghetti squash "pasta" (329g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 125 | |
| Fats | 3g | 4% |
| Saturated fats | 0.5g | 2% |
| Trans fats | 0g | |
| Cholesterol | 3mg | 1% |
| Sodium | 572mg | 25% |
| Carbs | 24g | 9% |
| Net carbs | 18g | |
| Fiber | 5g | 19% |
| Sugar | 13g | |
| Protein | 3g | |
| Calcium | 81mg | 8% |
| Iron | 2mg | 21% |
| Potassium | 626mg | 13% |
| Vitamin D | 0μg | 0% |
| Vitamins and Minerals | ||
| Alpha carotene | 32μg | |
| Beta carotene | 629μg | |
| Caffeine | 0mg | |
| Choline | 34mg | 6% |
| Copper | 0.2mg | 18% |
| Fluoride | 28μg | |
| Folate (B9) | 41μg | 10% |
| Lycopene | 16275μg | |
| Magnesium | 47mg | 11% |
| Manganese | 0.4mg | 19% |
| Niacin | 7mg | 43% |
| Pantothenic acid | 1mg | 16% |
| Phosphorus | 68mg | 10% |
| Retinol | 0μg | |
| Riboflavin (B2) | 0.1mg | 8% |
| Selenium | 2μg | 4% |
| Theobromine | 0mg | |
| Thiamine | 0.1mg | 8% |
| Vitamin A IU | 1075IU | |
| Vitamin A | 54μg | 6% |
| Vitamin B12 | 0μg | 0% |
| Vitamin B6 | 0.4mg | 33% |
| Vitamin C | 7mg | 8% |
| Vitamin D IU | 0IU | |
| Vitamin D2 | 0μg | |
| Vitamin D3 | 0μg | |
| Vitamin E | 3mg | 22% |
| Vitamin K | 20μg | 16% |
| Zinc | 1mg | 6% |
| Sugars | ||
| Sugar | 13g | |
| Sucrose | 1g | |
| Glucose | 3g | |
| Fructose | 3g | |
| Lactose | 0g | |
| Maltose | 0g | |
| Galactose | 0g | |
| Starch | 0g | |
| Fats | ||
| Saturated fats | 0.5g | 2% |
| Monounsaturated fats | 1g | |
| Polyunsaturated fats | 1g | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | 0.1g | |
| Total omega 6 | 1g | |
| Alpha Linolenic Acid (ALA) | 0.1g | |
| Docosahexaenoic Acid (DHA) | 0g | |
| Eicosapentaenoic Acid (EPA) | 0g | |
| Docosapentaenoic Acid (DPA) | 0g | |
| Amino Acids | ||
| Alanine | 0.1g | |
| Arginine | 0.1g | |
| Aspartic acid | 0.1g | |
| Cystine | 0g | |
| Glutamic acid | 0.2g | |
| Glycine | 0g | |
| Histidine | 0g | |
| Hydroxyproline | 0g | |
| Isoleucine | 0g | |
| Leucine | 0.1g | |
| Lysine | 0g | |
| Methionine | 0g | |
| Phenylalanine | 0g | |
| Proline | 0g | |
| Serine | 0g | |
| Threonine | 0g | |
| Tryptophan | 0g | |
| Tyrosine | 0g | |
| Valine | 0.1g | |
