Love spaghetti, but can’t handle the gluten? Love pasta, but not crazy about the calories? Have we got an alternative for you! Spaghetti squash is easy to prepare, tastes great, and while it might not make you swear off your Aunt Sophia’s traditional Italian feast, it makes a pretty good substitute for noodles from a box.
Ingredients
- 1 spaghetti squash (2-3 lbs.)
- 2 tablespoons olive oil
- freshly ground black pepper
- Sea Salt (the pink Himalayan variety is cool, but you can use kosher salt, or even regular ol' table salt will work)
Instructions
- Preheat oven to 375 degrees.
- Cut the squash in half, lengthwise. Scrape out the seeds.
- Drizzle the olive oil over the squash, and season with salt and pepper, to taste.
- Spray a light coat of non-stick oil on a baking sheet.
- Place seasoned squash, cut-side down, onto the baking sheet.
- Place the baking sheet on the middle rack and roast for 35-45 minutes, or until tender.
- Remove from oven. Allow squash to cool enough to handle.
- Scrape the flesh with a fork to create long, spaghetti-like strands.
- Top with your favorite marinara sauce or parmesan cheese.
- Enjoy! Just 42 calories per cup, with 10 grams of carbohydrates and tons of vitamins and nutrients.