Simply Roasted Spaghetti Squash
Servings: 4 servings
- 1 spaghetti squash
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Pre-heat oven to 375.
Slice both ends off of the squash. Stand your squash up and use the body of your knife to slice through the squash. I find rocking the knife back and forth is the best way to get the job done (see video for a demo).
Remove seeds and stringy membranes from each squash half and season with a drizzle of olive oil, salt, pepper, and garlic powder.
Place halves, skin side up, on a rimmed baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender.
Allow squash to cool down and then use a fork to scrape the spaghetti strands from the skin. Enjoy!
Calories: 86kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 270mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg