Mock "Spaghetti" (Spaghetti Squash)

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.

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Nutrient	Quantity
Total fats	35.6604 g
Protein	15.4699 g
Carbohydrates	102.4629 g
Energy	727.9785 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.25 g
Water	1261.476 g
Aspartic acid	0.9506 g
Calcium, Ca	463.9403 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0003 g
Lutein + zeaxanthin	868.5792 g
Fiber, total dietary	21.2658 g
Fatty acids, total saturated 22:0	0.0352 g
Carotene, beta	1649.8606 g
Niacin	13.1939 mg
Vitamin A, RAE	152.3877 g
Arginine	0.5223 g
Riboflavin	0.2722 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0033 g
Fatty acids, total saturated 20:1	0.0954 g
Glutamic acid	1.529 g
Sodium, Na	413.8451 mg
Fatty acids, total saturated 16:1 undifferentiated	0.384 g
Total lipid (fat)	35.6604 g
Manganese, Mn	1.7703 mg
Fructose	0.0105 g
Proline	0.3479 g
Fatty acids, total saturated 16:0	4.6366 g
Fatty acids, total saturated 8:0	0.0084 g
Sucrose	0.0364 g
Choline, total	117.153 mg
Sugars, total	37.9694 g
Serine	0.3568 g
Fatty acids, total saturated 10:0	0.0189 g
Fatty acids, total saturated 18:0	0.7778 g
Vitamin B-6	1.4344 mg
Selenium, Se	10.9865 g
Ash	5.2011 g
Fatty acids, total saturated 18:1 undifferentiated	20.0103 g
Pantothenic acid	4.9758 mg
Phenylalanine	0.3592 g
Copper, Cu	0.542 mg
Betaine	0.1724 mg
Thiamin	0.5317 mg
Retinol	5.85 g
Methionine	0.1041 g
Iron, Fe	6.3352 mg
Carbohydrate, by difference	102.4629 g
Phosphorus, P	284.3977 mg
Folate, total	192.0572 g
Tocopherol, gamma	0.4264 mg
Fatty acids, total saturated 4:0	0.0243 g
Alanine	0.38 g
Cholesterol	3 mg
Valine	0.3934 g
Fatty acids, total saturated 18:2 undifferentiated	3.9009 g
Glycine	0.3323 g
Carotene, alpha	217.8246 g
Glucose (dextrose)	0.0107 g
Fatty acids, total saturated 14:0	0.1039 g
Zinc, Zn	3.2593 mg
Isoleucine	0.3534 g
Tocopherol, delta	0.0046 mg
Fatty acids, total saturated 12:0	0.0494 g
Fatty acids, total polyunsaturated	6.1513 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5093 g
Vitamin A, IU	2950.9874 IU
Folate, DFE	192.0572 g
Tryptophan	0.1323 g
Vitamin C, total ascorbic acid	48.636 mg
Phytosterols	61.559 mg
Galactose	0.002 g
Fatty acids, total polyunsaturated 18:1 c	0.0052 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0144 g
Tyrosine	0.2932 g
Vitamin B-12	0.165 g
Vitamin K (phylloquinone)	279.5077 g
Fatty acids, total saturated	5.8185 g
Histidine	0.1639 g
Fatty acids, total monounsaturated	20.5379 g
Threonine	0.2711 g
Folate, food	192.0572 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.2382 g
Vitamin E (alpha-tocopherol)	5.8672 mg
Magnesium, Mg	179.6196 mg
Lysine	0.3414 g
Potassium, K	1669.1054 mg
Fatty acids, total polyunsaturated 24:1 c	0.0001 g
Cystine	0.0747 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic powder	0.5 teaspoon	5.1305	1.1273	0.0113
Sea salt	1 dash	0	0	0
Olive oil	2 tablespoons	238.68	0	27
Parmesan cheese	3 tablespoons	55.5	6	0.75
Parsley	0.25 cup	5.4	0.9495	0.1185
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
Basil	0.5 teaspoon	0.1016	0.0117	0.0028
spaghetti squash	3 lbs	421.8414	94.0298	7.7564