Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: 1
Calories from Fat 666
Calories 986
% Daily Values*
Total Fat 74g 114 %
  Saturated Fat 33g 165 %
  Polyunsaturated Fat 2g  
  Monounsaturated Fat 28g  
  Trans Fat 0g  
Cholesterol 190mg 63 %
Sodium 1904mg 79 %
Potassium 1061mg  
Total Carbohydrate 32g 11 %
  Dietary Fiber 0g 0 %
  Sugars 0g  
  Other Carbohydrate 0g  
Protein 53g  
Vitamin A 0 % Vitamin C 27 %
Calcium 5 % Iron 189 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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15 minutes


1 spaghetti squash (about 3 lbs.)
3 tbsp. of olive oil
1 small clove garlic, minced
1/2 tsp. of dried oregano
1/2 lb. mushrooms, thinly sliced
1/3 cup of sliced green onions
1/2 tsp. of salt
1/4 tsp. of pepper
1/3 cup of grated Parmesan cheese

Cooking Instructions
Step 1 With a sharp knife, pierce squash in at least 5 places, making sure these remain open (this is important or squash may explode in oven).
Step 2 Place on 2 pieces of paper toweling in microwave oven. Microwave on High 10 to 12 minutes, rotating and turning squash 3 times during cooking, until squash gives slightly when pressed. Remove from oven and let stand 5 minutes or until cool enough to handle.
Step 3 Place oil, garlic, and oregano in 2 quart microwave safe casserole.
Step 4 Microwave on high 1 1/2 to 2 minutes or until oil is very hot.
Step 5 Add mushrooms and green onions; cover loosely with waxed paper.
Step 6 Microwave on high 2 to 3 minutes, stirring once, until mushrooms are just tender.
Step 7 Stir in salt and pepper.
Step 8 Cut squash in half lengthwise and discard seeds.
Step 9 Using fork, remove flesh from shell (it will come out in spaghetti like strands) and add to mushroom mixture. Toss until coated with oil.
Step 10 Place in serving dish, or, if desired, serve mixture in shell half.
Step 11 Sprinkle with grated Parmesan cheese.