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Spaghetti Squash with Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2364
Energy (kCal)308.9416
Carbohydrates (g)66.7455
Total fats (g)5.6604
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the squash into quarters, remove seeds and place in a steamer, flesh side down and steam until your finger can make an impression in the skin abour25 minutes Remove from steamer and when cool enough to handle take a fork and"comb" out the strands of squash into a bowl. | 2. They will look like spaghetti Combine the squash strands, marjoram salt& pepper, toss. | 3. Place in a 1 quart baking dish, sprinkle with the parmesan and broil for about 2 minutes or until heated and the cheese is golden. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spaghetti squash 2 lbs 281.2276 62.6865 5.806 5.171
    marjoram 2 tablespoons 9.214 2.059 0.4304 0.2394
    salt pepper - - - -
    parmesan cheese 1 tablespoon grated 18.5 2.0 2.0 0.25

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



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