Unlimited Spaghetti Squash with Garlic


Number of Servings: 2


Ingredients
1 squash, spaghetti
2 clove(s) garlic, minced
3/4 cup(s) broth, chicken, low-sodium (may use vegetable broth)
pepper, black, to taste


Preparation

Pierce the shell of one whole spaghetti squash. Bake uncovered at 350°F for 45 minutes. Turn the squash over and continue to bake until the shell gives in to pressure, 15-30 minutes, depending on the size of the squash. Cut it in half and remove the seeds. Then, remove the spaghetti-like strands with a fork.



Saute the garlic in a pan sprayed with non-stick cooking spray until it's softened but not burned. Pour 3/4 of a cup chicken broth into the pan and bring to a boil. Reduce the heat to low, add the cooked spaghetti squash strands, and toss in the hot pan for about 3 minutes. Season with pepper to taste.



*Garnish with Parmesan cheese if you'd like it to count towards your Healthy Extra.

Serving Size: 1/2 squash

Vegetarian
Good for Leftovers

Step:1,2,3,4

Nutrition Facts

Amount Per Serving

Calories: 92

Total Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 75 mg

Total Carbohydrate: 21 g

Dietary Fiber: 4.5 g

Protein: 3 g

Sugars: 8 g