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Faith Gilliland's Spaghetti Squash Bake Recipe


Atkins Faith Gilliland's Spaghetti Squash Bake
7.9g
Glucides nets Atkins™
Prep Time:0 Minutes
Style:American
Cook Time:0 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.5g

Protein

16.6g

Fat

1.9g

Fiber

208.3cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1squash yieldsCooked Spaghetti Squash
  • 3tablespoonUnsalted Butter Stick
  • 0 2/3cup, slicedOnions
  • 1tspCrushed Red Pepper Flakes
  • 0 1/4tspGarlic Salt
  • 0 1/3cupSour Cream
  • 1 1/2cup, shreddedCheddar Cheese

DIRECTIONS

 

 

Creamy with a little spicy kick, Atkins Success Story Faith Gilliland discovers how delicious spaghetti squash can be!  Note that you will need 1 medium whole spaghetti squash for this recipe.  
 
  1. Cut the spaghetti squash in half and remove seeds.  Place in covered dish with ¼ inch of water.  Microwave 10-12 min.  Set aside to cool.
  2. In a medium-sized skillet over medium heat melt the butter and add the onions, red pepper flakes, garlic salt and black pepper (adjust to your taste).  Cook until the onions are browned and softened.   
  3. Using a fork, scrape the insides of the squash and transfer to a small bowl.  Mix the squash, cooked onions, sour cream, and half the cheese together until fully combined.  Transfer the mixture to a buttered baking dish and top with the remaining cheese.  Bake at 375°F for 20-25 minutes.  (Broil for the last minute to brown the top, if desired).  You can also place the mixture back into the spaghetti squash shells and bake it!

 

 

 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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