Spaghetti squash is quickly becoming one of my favorite vegetables! It’s delicious, healthy, and can be used anywhere you would use pasta! The best part is it has only 40 calories and 8 grams of carbs per cup, verses traditional pasta that has 200 calories and 40 grams of carbs per cup! You can be bake, boil, sauté, or even microwave, regardless of which way you choose to prepare, it’s very simple to prepare! Spaghetti squash comes out in strands just as the name indicates “spaghetti.” Allow your mind to flow and sauté veggies such as onion, zucchini, and spinach and add it to the dish any colorful veggie would make for an eye catching dish. You could also top it with your favorite meat sauce!
- 1 spaghetti squash, halved lengthwise and seeded
- Olive oil or truffle oil (used in this recipe)
- Salt & Pepper
Preheat oven to 350 degrees F. Lightly grease a baking sheet, I prefer to use stoneware for baking, but any bake pan will work.
Scoop the seeds out of the center of the squash and discard. Drizzle the squash (cut side up) with olive or truffle oil and sprinkle with salt and pepper. Place spaghetti squash cut sides up on the prepared baking sheet, and bake 30-45 minutes until a sharp knife or fork can be inserted with only a little resistance. Remove squash from oven and set aside allowing it to cool enough to be easily handled.
Using a fork begin scraping the squash out and placing into a bowl. Top with your desired vegetables, cheese, or meat sauce, and serve warm.
Here I topped the squash with left over meat Sauce.