Spaghetti Squash w/Parmesan & Romano

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Preparation Time: 20 minutes
  • 1 (3 lb) spaghetti squash
  • ½ cup parsley, finely chopped
  • salt and pepper to taste
  • 2 garlic cloves, minced and crushed
  • 2 Tbsp Parmesan and Romano cheese
  • 1 Tbsp margarine
Microwave squash on high for 9 minutes. Let cool and remove spaghetti-like strands. Place spaghetti strands in colander and let drain over a bowl. Sauté garlic in margarine for 2 minutes. Add drained juice and parsley. Heat for one minute in garlic mixture. Toss with spaghetti strands. Sprinkle with cheese, salt and pepper, and toss again. Serve.
Serves: 4
2 Cups of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 120
Total Fat: 4.5g
Saturated Fat: 1g
% of Calories from Fat: 34%
% Calories from Sat Fat: 7.5%
Protein: 3g
Carbohydrates: 20g
Cholesterol: 0mg
Dietary Fiber: 4g
Sodium: 120mg
Each serving provides: An excellent source of vitamins A, C and K, and a good source of fiber, potassium, manganese, calcium, and vitamins B3 and B6.

Recipe courtesy of University of Illinois Extension Family Nutrition Program.
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