Spaghetti (Squash)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 154
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 495
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
2 medium spaghetti squash
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus some for drizzling
Directions
- Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
- Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
- Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.