Roasted Spaghetti Squash
For those of you who have tried Whole 30 or the paleo lifestyle, this recipe is a staple for getting that traditional Italian pasta feel. I paired this with my Thick Vegetable Marinara recipe. Spaghetti squash is great for low-carb living (Whole 30, paleo, keto, you name it), as well as vegans who want pasta. I love this recipe when I am deep in the throws of a Whole 30 because it is a great change from my regular kitchen scramble of kale, turkey, spinach and some seasoning. This is a very low-carb squash; 1 cup of spaghetti squash is about 30 calories. This is a basic recipe, but you can always add different seasonings once the squash is cooked. Look out for some other versions of this on my blog with pesto, sun dried tomato and broccoli. Get some good baking sheets for yourself, once you try this, you will want to cook this squash all the time.
1 large spaghetti squash, halved and seeds removed
1 tablespoon olive oil
salt and pepper to taste
Preheat your oven to 400 degrees. Using a large knife, carefully cut your squash in half long ways. Make sure you watch your fingers and have a good grip, you do not to hurt yourself. The skin is very thick, so take it slow and be steady with your hand.
Once cut, use a large spoon and scoop out the seeds in the middle, similar to how you scoop out a pumpkin. Place both halves of the squash onto a baking sheet. Using a basting brush, rub the olive oil over the squash and coat well. Don't add so much oil that it pools in the middle, just enough to coat the surface of the squash. Season with salt and pepper.
Place the baking sheet into the oven and cook for 45-50 minutes. Once the squash is cooked, remove and allow to cool for about 20 minutes.
Using a fork, scrape out the 'spaghetti' noodles. Top with your favorite sauce or eat by itself. Enjoy!
MEG'S AFTERTHOUGHTS: If you wanted to get other flavors, try adding some dried basil, garlic powder or garlic salt. You can always add more seasoning once it is cooked and you have pulled out the noodles with the fork.