Healthy Vegetable Recipes Healthy Squash Recipes Healthy Winter Squash Recipes Healthy Spaghetti Squash Recipes Spaghetti Squash with Herbs & Garlic Breadcrumbs 2.0 (1) 1 Review This microwave spaghetti squash recipe comes together in less than a half-hour so you can easily get dinner on the table. Serve with roast chicken or underneath meatballs as a substitute for pasta. By Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Instagram Breana Lai Killeen, M.P.H., RD, is EatingWell's former test kitchen & editorial operations manager. During her time at EatingWell, Breana oversaw the development, production and nutrition analysis of 500-plus recipes per year and helped manage day-to-day operations to keep everything running smoothly. Breana has a master's degree in public health from the University of North Carolina at Chapel Hill, is a graduate of Le Cordon Bleu London, a Wine Spirit & Education Trust-trained sommelier and a registered dietitian. EatingWell's Editorial Guidelines Published on August 9, 2021 Print Share Share Tweet Pin Email Photo: Jacob Fox Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Dairy-Free Egg Free High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 1 2-1/2- to 3-pound spaghetti squash, halved lengthwise and seeded 3 tablespoons extra-virgin olive oil, divided ½ cup fresh or panko breadcrumbs 1 small clove garlic, minced ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons finely chopped fresh herbs, such as basil, tarragon, parsley and/or dill Directions Place squash halves cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.) Meanwhile, heat 1 1/2 tablespoons oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 2 minutes. Add garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until golden brown, about 1 minute more. Remove from heat. Use a fork to scrape the squash from the shells into a medium bowl. Stir in herbs, the remaining 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Serve the squash in the shells, if desired, topped with the breadcrumbs. Print Nutrition Facts (per serving) 197 Calories 11g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 197 % Daily Value * Total Carbohydrate 24g 9% Dietary Fiber 4g 14% Total Sugars 6g Protein 3g 6% Total Fat 11g 14% Saturated Fat 2g 10% Vitamin A 337IU 7% Sodium 350mg 15% Potassium 293mg 6% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved