Roasted Spaghetti Squash
A delicious and easy vegetable that makes a great low carb alternative to pasta!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 137kcal
Author: Sula
- 3 lb spaghetti squash
- 2 TB olive oil
- Salt and pepper to taste
Preheat oven to 375F.
Cut spaghetti squash in half lengthwise. Remove all seeds and fibers with a spoon.
Brush each half with a tablespoon of olive oil and season with a little salt and pepper.
Cook for one hour, until squash gives easily to pressure and the edges are brown.
Allow to cool for 10 minutes, then scrape out the flesh using a fork. It will separate into noodle-like strands.
Serve warm with sauce as desired.
Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.