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4Ingredients
40Minutes
70Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 cups spaghetti squash (packed cooked, see note)
- 1 cup panko bread crumbs (see note)
- 1/2 cup shredded Parmesan cheese
- 1 large egg
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Potassium
Calories70Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol40mg13% |
Sodium130mg5% |
Potassium55mg2% |
Protein4g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber |
Sugars0g |
Vitamin A2% |
Vitamin C2% |
Calcium10% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(5)
Kari SuHo 4 years ago
Amazing recipe for leftover squash. We shape it in more of a patty shape then a tot. Will try to amp up the health factor by halfing bread crumbs with almond flour or flax and add some Italian spices.
Katie 4 years ago
Wowza. As an avid spaghetti squash fan, I was so excited to try this recipe (yet sad I didn’t think of it sooner). Super easy and super tasty. I used grated Parmesan and cooked the squash with EVOO and S&P to pre-season it.
Steph M. 7 years ago
i added some dried parsley and some onion powder and i replaced the breadcrumbs with flaxseed meal since 1) its a great way to add a bit more nutrition and 2) i didnt have breadcrumbs. they are excellent!