Simple Spaghetti (Roasted Squash)

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 61.7

Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 76.3 mg
Total Carbs: 10.0 g
Dietary Fiber: 2.2 g
Protein: 1.0 g

View full nutritional breakdown of Simple Spaghetti (Roasted Squash) calories by ingredient

Introduction

No processed carbs? No problem. Vegan, gluten free, vegetarian, low fat, low calorie, low carb. No processed carbs? No problem. Vegan, gluten free, vegetarian, low fat, low calorie, low carb.

Minutes to Prepare: 5

Minutes to Cook: 45

Number of Servings: 6

Ingredients

1 spagetti squash, halved long ways

1 TBS olive oil, halved

Fresh ground sea salt and pepper, to taste

Tips

No need to olive oil or season the skin as it will be composted

Wear an oven mit while scraping the insides out to prevent any burns

Directions

Preheat the oven to 350 and line a baking seat with tin foil or parchment paper and spray with non-stick spray

Slice the top end (with the stem) off and sit the squash down on that now flat end. Cut squash in half vertically down the center, from the top to the flat bottom.

Scoop out insides and rub olive oil in each half. Season to taste with salt and pepper.

Place cut-side down (inside facing the pan and skin up) on the baking sheet and cook for 40 - 45 minutes

Remove from oven and flip over. Use a fork to scrape the insides from the skin - the squash will pull away in thin stings. Place spaghetti in bowl and serve hot.

Serving Size: Makes 6 one-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user JBEE233.