If you’re not a fan of spaghetti squash, don’t go anywhere! This is the perfect way to cook & season it so that it is both nutritious AND delicious. This recipe is simple to make, has minimal ingredients, and is (of course) ViCera-Approved!
Ingredients:
- 1 large spaghetti squash (or two small)
- Organic olive oil
- Salt
- Black pepper
- Organic garlic salt
Directions:
- Preheat the oven to 400 degrees.
- Using a sharp knife, cut the spaghetti squash in half from top to bottom.
- Use a spoon to scoop the seeds out of the squash.
- Flip the two halves of the spaghetti squash over and use a fork to poke several holes in the back of the squash. Flip back over.
- Drizzle the inside of the spaghetti squash with olive oil.
- Sprinkle the squash with salt and pepper, and use your hands to rub the ingredients around the inside of the squash halves until they are thoroughly coated.
- Place the squash face down on a baking sheet and place in oven.
- Cook the spaghetti squash for 35-40 minutes until it is soft and the inside is brown around the edges.
- Use a fork to shred the squash from the outside in.
- Scoop the spaghetti squash into a bowl and sprinkle with organic garlic salt.
- Serve squash on its own or with marinara meat sauce to make it a filling meal for the whole family!
Macros Per Serving:
Serving Size: 1 Cup
Calories: 86
Fat: 5g
Carbohydrates: 10g
Protein: 1g
A Few Thoughts:
- Check the ingredients of your seasonings! You may be surprised how many contain hidden sugars, seed oils, maltodextrin, or other unnecessary ingredients.
- I often opt for two smaller squashes instead of one large one because I have better success cutting the smaller ones.
