 | | Nutrition Facts | | | Makes 10 servings | | Amount Per Serving | | | Calories | 85.0 | | | Total Carbs | 13.9 g | | | Dietary Fiber | 3.0 g | | | Sugars | 5.4 g | | | Total Fat | 2.9 g | | | Saturated Fat | 1.6 g | | | Unsaturated Fat | 0.3 g | | | Potassium | 123.4 mg | | | Protein | 3.0 g | | | Sodium | 118.0 mg | | Dietary Exchanges
2.88122 Fat, 2.75102 Vegetables, 0.18794 Meat, 0.4175 Starch, | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
 Ingredients  Directions - Preheat oven to 350°F.
- In shallow baking dish, place squash, flesh side down. Pierce skin several times with fork. Add 1/2" hot water, cover with foil and bake 30 to 40 minutes or until squash is soft.
- Remove squash from baking dish. With fork, gently scrape strands of squarsh into serving bowl.
- In small saucepan, over medium heat, melt margarine. Add green onions and garlic; cook 3 to 4 minutes, until soft.
- Add broth and Italian seasoning. Bring to a boil.
- Pour sauce into bowl of spaghetti squash. Add cheese, salt and pepper to taste. Toss gently. Serve hot.
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