Roasted Spaghetti Squash
Roasted spaghetti squash is a delicious gluten-free alternative to pasta. It's so easy to make!
Servings 2
Calories 110kcal
Cost $.60 per serving
Equipment
Ingredients
- 1 1/2 lbs spaghetti squash
- 2 tsp olive oil
- 1/4 tsp salt
Instructions
- 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.
Nutrition
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
