Buttery Garlic Spaghetti Squash

From Hungry Girl to the Max


1 spaghetti squash (about 4 1/2 lbs)
1/4 cup light whipped butter or light buttery spread
2 tbsp reduced-fat Parm-style grated topping
1 tsp garlic powder
1/4 tsp salt, or more to taste


Preheat oven to 400 degrees

Microwave squash for 3 to 4 minutes, until soft enough to cut. Halve lengthwise, scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut side down. Bake until tender, about 40 minutes.

Use a fork to scrape out squash strands. Place in a strainer to drain excess moisture. Blot dry, if needed. Transfer to a large bowl and cover to keep warm.

Stir in remaining ingredients, until butter has melted.

Nutritional Information

Fat: 6.5g
Carbs: 20g
Fibre: 4g
Protein: 2.5g
Calories: 141
WW Points+: 4


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