This roasted spaghetti squash is the perfect low calorie base to add sauce, meats, and more!
Serves 2-4
Cook Time: 35 min
Ingredients
- 1 Spaghetti Squash
- Salt
- Black Pepper
- Olive Oil
Directions
- Preheat oven to 400F
- Cut the spaghetti squash in half lengthwise and scoop out the middle seeds and ribbons. There should be a decent size hole in the middle.
- Lightly coat with oil and sprinkle with salt and pepper. Not too much oil to prevent mushiness.
- Line a baking sheet with parchment paper and place squash cut side down. Poke holes in skin with fork
- Roast for about 35 minutes. You can roast for longer to make it more mushy but this time gives it a crunch still, almost al dente. Large squashes might need a bit more time, smaller might need less.
- Remove from oven and carefully flip squash cut side up. Let cool and scrape innards with a fork until it “spaghettifies.”
- Eat plain with more salt and pepper or add your favorite sauce!
Nutrition Facts
Calories: 42 per cup
Carbs: 10g
Fiber: 2.2g
Tips and Tricks
- The squash itself is rather bland, so it best as a base just like pasta noodles. Add spaghetti sauce, alfredo sauce, and more.
The Best Low Calorie “Pasta”
I was hesitant about this. Eating a veggie as spaghetti? That’s not going to be that good, right? But surprisingly…this was really good.
The actual “spaghetti” itself is bland, but so are pasta noodles right? I added spaghetti sauce with mine and it was very filling and good. And not to mention it’s only a fraction of the calories of regular pasta.
I think it’s best when it still has a crunch to give it texture rather than be mushy.
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