Roasted Spaghetti Squash

We love spaghetti but don’t love all of the carbs and calories that come with it.  Spaghetti squash is a great substitute and has around a 4th of the carbs and calories.  Tonight we served the squash with Fresh Tomato Basil Sauce and because this whole meal was so low in carbs, we treated ourselves to a piece of garlic bread too (love garlic bread)!

My 9 year old doesn’t even realize that it’s not spaghetti and cleaned up his plate.

It’s very easy to roast a spaghetti squash, just a little more time intensive than boiling some pasta but overall, this substitute is worth it.

Roasted Spaghetti Squash
skinnymerecipes.com
Servings: 4, Calories 72, Fat, 4 g, Sat Fat 1 g, Carbs 10 g, Fiber 2 g, Net Carbs 8 g, Sugars 0g, Protein 2 g, WW PP 2 pts, WW SP:  2 pts.

Ingredients:

• 1 whole spaghetti squash
• 1 tablespoon extra-virgin olive oil
• Salt
• Pepper
• Garlic Powder

Directions

Preheat the oven to 450 degrees.

Split the squash in half.  Remove seeds and pulp. Line a baking sheet with aluminum foil.  Brush olive oil on the flesh side of the squash then sprinkle with salt, pepper, and garlic powder.

Turn squash upside down on baking sheet (flesh side down).  Roast for 40 minutes (until squash is soft and fully cooked).  Remove from oven and let sit for about 10 minutes … just until it’s cool enough to handle.

Use a fork and scrape the squash “spaghetti” from the inside of the skin.  Scoop out.

Great served with Fresh Tomato Basil Sauce or any fresh marinara.

Roasted Spaghetti Squash

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Donna Anthony

Serves: 4

Ingredients

• 1 whole spaghetti squash
• 1 tablespoon extra-virgin olive oil
• Salt
• Pepper
• Garlic Powder

Directions

1. Preheat the oven to 450 degrees.
2. Split the squash in half.  Remove seeds and pulp. Line a baking sheet with aluminum foil.  Brush olive oil on the flesh side of the squash then sprinkle with salt, pepper, and garlic powder.
3. Turn squash upside down on baking sheet (flesh side down).  Roast for 40 minutes (until squash is soft and fully cooked).  Remove from oven and let sit for about 10 minutes ... just until it's cool enough to handle.
4. Use a fork and scrape the squash "spaghetti" from the inside of the skin.  Scoop out.

Nutrition Information

Calories: 72 Carbohydrates: 10 Fiber: 2 Net Carbs: 8 Sugars: 0 Protein: 2 Fat: 4 Saturated Fat: 1 Weight Watchers Points Plus: 2 Weight Watchers SmartPoints: 2

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