Spaghetti Squash by Aylin Kabakci | Mealz

Spaghetti Squash

2 Servings

15 min Prep, 45 min Cook

Challenging

Allergy Friendly

Rating:

Ingredients

Cooking Stages

    • First, wash the squash, cut off the ends and cut it in half lengthwise. Then, scoop out the seeds.

    • Next, rub the cut side of the squash with a bit of olive oil and place face down on your baking sheet lined with parchment paper and bake in preheated oven at 200 ° C for 30-40 minutes (cooking time depends on the size of your squash)

    • In the meantime, in a frying pan fry the onions and garlic in oil and chop the vegetables.

    • Add vegetables then simmer. Pour in marinara and add spices to taste.

    • Afterwards, take out the squash and run oven at 180 ° C.

    • Using a fork, scrape the squash spaghetti bowls to release the strands of squash.

    • Mix spaghetti squash with your vegetables and fill into the squash bowls.

    • Sprinkle with mozzarella and bake for another 15-20 minutes (at 180 ° C) until cheese is completely molted.

    • Serve and enjoy.

Nutrition Facts

Serving Size 245 g

Amount Per Serving
Calories 230 cals12%
% Daily Value*
Kilojoules 961.5 kJ12%
Fat 10.4 g16%
Sodium 499.6 mg22%
Carbohydrate 20.7 g7%
Protein 10.5 g21%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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