Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil

Roasted Spaghetti Squash with Parmigiano-Reggiano and Truffle Oil
6 Ingredients
  • 2 medium spaghetti squash, split lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons truffle oil
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh flat-leaf parsley
Nutrition
242
12% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

29% 19

Saturated

20% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

5% 15

Carbs (net)

- 12

Fiber

13% 3

Sugars

- 6

Sugars, added

- 0

Protein

13% 7

Cholesterol

3% 10

Sodium

23% 545

Calcium

22% 222

Magnesium

8% 34

Potassium

7% 261

Iron

6% 1

Zinc

5% 1

Phosphorus

18% 126

Vitamin A

6% 57

Vitamin C

15% 9

Thiamin (B1)

6% 0

Riboflavin (B2)

5% 0

Niacin (B3)

10% 2

Vitamin B6

11% 0

Folate equivalent (total)

8% 31

Folate (food)

- 31

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

0% 0

Vitamin E

13% 3

Vitamin K

92% 74
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