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WicApproved
By WicApproved

WIC Approved Spaghetti Squash Italian Dunkers

12 steps
Prep:15minCook:1h 6min
Updated at: Thu, 17 Aug 2023 09:01:05 GMT

Nutrition balance score

Unbalanced
Glycemic Index
41
Low
Glycemic Load
6
Low

Nutrition per serving

Calories214.6 kcal (11%)
Total Fat13.1 g (19%)
Carbs13.5 g (5%)
Sugars3.5 g (4%)
Protein11.9 g (24%)
Sodium342.4 mg (17%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 400 degrees. Prepare a cookie sheet with aluminum foil.
Step 2
Cut the spaghetti squash in half lengthwise. Remove all seeds, cover with oil and sprinkle with salt and pepper.
Step 3
Place the halves cut side down on the cookie sheet and bake for 35 minutes.
Step 4
Flip the squash back cut side up and let cool slightly before shredding.
Step 5
Using a fork, remove all of the insides of each half and place on a cheese cloth or clean dish towel.
Step 6
Wring out the scrapings until almost all the water is gone. Place in a medium sized bowl.
Step 7
Turn oven up to 425 degrees.
Step 8
Mix the squash with the garlic, eggs, basil, cornstarch and half of the cheese. It should form a thick batter.
Step 9
Using the same cookie sheet from before, remove the old aluminum foil and replace with a new piece. Grease the foil.
Step 10
Spread the batter into a 1 inch thin rectangle. Try to shape the batter as even as possible.
Step 11
Bake for 25 minutes. Add the remaining cheese and continue to bake for 6 more minutes. Or until cheese is completely melted.
Step 12
Top with parsley and serve with marinara sauce.

Notes

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