Calories
191 cals
Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
2 g
Carbohydrates
38 g
Sugar
17 g
Fiber
9 g
Protein
5 g
Sodium
658 mg
Larger spaghetti squash are the best tasting, and the strands are longer too. After baking and pulling the strands apart, the squash can be stored in the fridge or frozen. Defrost the squash in the fridge before cooking to keep the strands intact.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.