Description
A healthy and low-carb alternative to pasta made from spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and season with salt, pepper, and garlic powder.
- Place the squash cut-side down on a baking sheet.
- Bake for 40-45 minutes or until the flesh is tender.
- Remove from the oven and let it cool for a few minutes.
- Use a fork to scrape the flesh into strands.
- Top with Parmesan cheese if desired and serve.
Notes
- Adjust seasoning to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- Great as a side dish or main course.
Nutrition
- Serving Size: 1 cup
- Calories: 42
- Sugar: 1 g
- Sodium: 2 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: spaghetti squash, low carb, healthy alternative