Roasted Spaghetti Squash

By srumbel

Spaghetti squash naturally pieces into thin segments, making it a great stand-in for a lot of traditionally carbohydrate-rich meals involving things like rice and pasta. I’m not anti-rice or pasta either; those things can (and should) be part of healthy diet, but when you want to lighten things up, this is a great way to do it. Compared to other winter squashes, spaghetti squash has one of the lowest caloric amounts, at just about 40 calories per cup. It’s also lower in carbs than most of the others, at just 10 grams, and it provides every essential vitamin in at least trace amounts, and significant amounts of vitamin C and B-6. So it’s a great way to fill up your tummy without a lot of calories.
from ourbestbites.com

Ingredients

• 1 spaghetti squash
• 2 teaspoons flavored olive oil
• kosher salt
• black pepper

Preparation

Step 1

Preheat oven to 375 degrees. Line a baking sheet with foil. Cut squash in half length-wise and use spoon to remove centers. Drizzle each half with olive oil and sprinkle with salt and pepper. Place cut-side down on baking sheet and roast for 35-40 minutes or until soft to the touch. Let cool slightly and then use fork to remove squash.