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Mock "spaghetti" (Spaghetti Squash)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.4699
Energy (kCal)727.9785
Carbohydrates (g)102.4629
Total fats (g)35.6604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oven to 400 degrees, prick squash with fork, place in a baking dish and bake uncovered about 1 1/2 hours. | 2. Cook the spaghetti and drain. | 3. Cut squash lengthwise; remove seeds and fibers of one half; save the other half for another time. | 4. Remove the spaghetti-like strands with fork. | 5. Toss the squash and remaining ingredients together. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 3 lbs 421.8414 94.0298 8.709 7.7564
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    basil 1/2 teaspoon dried 0.1016 0.0117 0.0139 0.0028
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    sea salt 1 dash - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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