• prep: 15 min
  • cook: 30 min
  • total: 45 min
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  • servings:
  • Ingredients

    • 1 small spaghetti squash (~2 pounds), cut in half lengthwise, seeds and membrane scooped out
    • 2 teaspoons olive oil or butter
    • ½ cup diced sweet onion
    • 2 garlic cloves, minced
    • ¼ teaspoon red pepper flakes (optional)
    • salt and pepper
    • 1 cup plain Greek yogurt (can sub sour cream)
    • ½ heaping cup freshly grated sharp cheddar cheese
    • ¼ cup Parmigiano Reggiano

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 255 % Daily Value *
    • Total Fat: 15 g 22.46%
    • Saturated Fat: 8 g 40.29%
    • Trans Fat: 0 g %
    • Cholesterol: 37 mg 12.43%
    • Sodium: 897 mg 37.39%
    • Calcium: 348 mg 34.77%
    • Potassium: 336 mg 9.59%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 5.07%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 22 g %
    • Dietary Fiber: 3 g 12.05%
    • Sugar: 11 g
    • Protein: 11 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 17.06%
    • Vitamin C 11.19%
    • Vitamin D 0.7%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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