Roasted Spaghetti Squash is a great gluten free, clean eating, Whole30 or Paleo alternative to pasta. With the right toppings you won’t feel like you’re missing a thing! One cup of spaghetti noodles is approx 220 calories where as one cup of spaghetti squash is approx 42 calories. Spaghetti squash also is full of vitamins including A, B, C & K and minerals calcium, selenium and zinc. I like to top my spaghetti squash with my homemade meat sauce (up on my blog soon!) or fresh garlic, herbs and parmesan cheese. It can be used as a substitute for noodles in any recipe. I also like it in pad thai or topped with marsala.
Ingredients:
- 1 large spaghetti squash
- olive oil
- Salt and Pepper
Directions: Pre-heat oven to 400 degrees. With a large sharp knife half the spaghetti squash lengthwise. Place face up in a large glass or ceramic dish. Rub with olive oil and lightly sprinkle salt and pepper over the top. After about 45 minutes, check with fork. Fork should go into squash easily. Let cool and use fork to scrape squash into “noodles”. Top or toss in your favorite sauce. Simple To Cook Roasted Spaghetti Squash
- 1 large spaghetti squash
- olive oil
- Salt and Pepper
- Pre-heat oven to 400 degrees. With a large sharp knife half the spaghetti squash lengthwise. Place face up in a large glass or ceramic dish.
- Rub with olive oil and lightly sprinkle salt and pepper over the top.
- After about 45 minutes, check with fork. Fork should go into squash easily.
- Let cool and use fork to scrape squash into "noodles". Top or toss in your favorite sauce. Simple To Cook Roasted Spaghetti Squash