Skip to main content

Nutmeg spaghetti squash

  • Receive a recipe each week via email or RSS feed.

    Nutmeg spaghetti squash Heart Smart Gluten Free Low Sodium

    Spaghetti squash contains essential minerals such as beta-carotene and lutein for healthy eyes. Your eyes will love seeing the fun "spaghetti" you create from it too!

    Ingredients

    4-pound spaghetti squash
    2 teaspoons canola oil
    1/4 teaspoon ground nutmeg

    Directions

    1. Preheat oven to 400 F.
    2. Use a sharp knife to cut the spaghetti squash in half length-wise. Ask your kids to help remove the seeds and throw them away. Place the squash halves in a 9-by-13-inch baking dish cut-side-up. Bake for 30 to 35 minutes.
    3. Allow to cool for 10 minutes. Using two forks, scrape out the inside of the squash. It should look like spaghetti noodles! Place the “spaghetti” in a medium bowl. Add oil and nutmeg, and toss until well-coated. Serve warm.

    Makes 5 servings

    Carb choices per serving: 1 1/2

    Spaghetti-squash-with-seeds

    Use one fork to hold the squash in place and the other to scrape out the “spaghetti.”

    Nutrition Facts