Description
A simple and healthy spaghetti squash recipe that turns the vegetable into a low-carb pasta alternative. Perfect for a light meal or side dish.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet.
- Roast for 40-45 minutes or until the flesh is tender.
- Use a fork to scrape the flesh into spaghetti-like strands.
- Toss with Parmesan cheese and parsley if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra flavor, add garlic powder or red pepper flakes before roasting.
- Pair with marinara sauce or pesto for a complete meal.
Nutrition
- Serving Size: 1/2 squash
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
Keywords: spaghetti squash, low carb, healthy, easy recipe