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|varies servings per container|
|Serving Size: 1/2 cup|
|Calories from Fat||0|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Saturated Fat||0 g (0%)|
|Cholesterol||0 mg (0%)|
|Sodium||15 mg (1%)|
|Total Carbohydrate||4 g (1%)|
|Dietary Fiber||1 g (4%)|
|Protein||1 g (0%)|
Heritage: The traditional "vegetable" spaghetti squash is believed to have originated in the Americas. Flavor profile: Mild, lightly sweet and fresh; perfect for saucing. Try it: Serve the cooked long strands with pasta sauce as a delicious pasta substitute. Unlike other varieties, this one separates into spaghetti-like strands that are "combed" out of the shell with a fork after cooking. It doesn't lend itself to making a puree. It has a slightly crunchy texture and mildly nutty flavor. You can use it like regular spaghetti, topping it with sauces or tossing it with basting oil. Spaghetti squash is also a lower carb option. While a cup of cooked spaghetti has 200 calories, 40g carbohydrates and 2g of fiber, a cup of cooked spaghetti squash has just 40 calories, 10g carbohydrates and 2g of fiber.
How to cut: 1. Lay squash on side and cut off stem end. 2. With squash still on its side, insert sharp knife into top of squash. 3. With a downward rocking motion, cut toward cutting board. Rotate squash and, using prior cut as a starting point, insert knife and cut other side. 4. Separate squash into two halves.
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