The BEST Spaghetti Squash

The BEST Spaghetti Squash

Posted by Christine Evans on

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:

  1. Preheat the oven to 400 degrees.
  2. Using a sharp knife, cut the spaghetti squash in half from top to bottom.
  3. Use a spoon to scoop the seeds out of the squash.
  4. 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.
  5. Drizzle the inside of the spaghetti squash with olive oil.
  6. 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.
  7. Place the squash face down on a baking sheet and place in oven.
  8. Cook the spaghetti squash for 35-40 minutes until it is soft and the inside is brown around the edges.
  9. Use a fork to shred the squash from the outside in.
  10. Scoop the spaghetti squash into a bowl and sprinkle with organic garlic salt.
  11. 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.

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