Roasted Spaghetti Squash
Roasted spaghetti squash is a delicious gluten-free alternative to pasta. It's so easy to make!
Cost $.60 per serving
- 1 1/2 lbs spaghetti squash
- 2 tsp olive oil
- 1/4 tsp salt
Preheat the oven to 400 degrees.
Cut the squash in half and remove the seeds and loose membrane from the middle of each half.
Coat the edge of each half with olive oil and place the halves face-down on a cookie sheet.
Prick each section of squash 3 or 4 times with a fork.
Bake for 30-35 minutes, until the squash is tender when pierced with a sharp knife.
Remove from the oven, turn over the squash sections, and let them cool until you can comfortably handle them.
Scrape the strands of squash out of their shells with a fork. Top with marinara or another topping of your choice and serve warm.
Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg