Instructions
- Preheat the oven to 375°F.
- Slice the spaghetti squash in half lengthwise, scoop out the seeds and ribbing. Drizzle the insides of the squash with olive oil and season with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet. Roast for 30 minutes or until it is fork tender but still a little bit firm. The time will vary depending on the size of your squash.
- Remove from the oven and flip the squash so that it is cut-side up. Use tongs or a dry rag to hold the squash in place while using a fork to scrape and fluff the strands from the insides of the squash.
- Season with salt and pepper to taste before serving. Serve about 1/2 cup per portion (save the remaining squash to utilize as a vegetable during the week if desired or freeze for future use).
Nutrition
Calories: 132kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
Spaghetti Squash
Ingredients
- 1 small Spaghetti squash
- 1 tbsp Extra-virgin olive oil
Instructions
- Preheat the oven to 375°F.
- Slice the spaghetti squash in half lengthwise, scoop out the seeds and ribbing. Drizzle the insides of the squash with olive oil and season with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet. Roast for 30 minutes or until it is fork tender but still a little bit firm. The time will vary depending on the size of your squash.
- Remove from the oven and flip the squash so that it is cut-side up. Use tongs or a dry rag to hold the squash in place while using a fork to scrape and fluff the strands from the insides of the squash.
- Season with salt and pepper to taste before serving. Serve about 1/2 cup per portion (save the remaining squash to utilize as a vegetable during the week if desired or freeze for future use).
Nutrition
Calories: 132kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 1gSodium: 28mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 193IUVitamin C: 3mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!