Filed Under: Dinner, Food, More than 30 Minutes, Recipes, Vegetables

Spaghetti Squash with Parsley & Pecans

Spaghetti squash is yellow, football-shaped and chock full of vitamins and minerals, including folic acid. Get the kids involved: After it’s cooked, they can help pull out the spaghetti-like squash meat with a fork.

September 25th, 2012

Recipe by LeeAnne Wright

Makes 6 servings
Prep Time
Prep to table time: 60 minutes
  • 1 large spaghetti squash (about 3 lbs)
  • 1/4 cup finely chopped parsley
  • 1/2 cup chopped pecans
  1. Preheat oven to 350ºF.

  2. Cut squash in half and remove seeds. Place cut side down on a rimmed pan. Pour 1 cup water into pan and bake squash for 45 minutes or until very tender.

  3. When squash is cool enough to hold, scrape out flesh with a fork and place into a serving bowl. Toss with butter, parsley and pecans. Season with salt and pepper and serve.

Nutrients Per Serving

115 calories, 7 g fat, 50 mg calcium, 36 mg sodium, 13 g carbohydrates, 4 g fibre, 2 g protein. High source of fibre; excellent source of vitamin K and manganese; source of vitamin C and iron.

Spaghetti Squash with Parsley & Pecans
Photography by Donna Griffith

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