Roasted Spaghetti Squash
Oven-roasted spaghetti squash makes a unique side dish or light supper.
2 lbs spaghetti winter squash
2 tbsps extra virgin olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
Preheat oven to 425 °F (220 °C).
Cut squash in half, lengthwise.
Use a spoon to scrape out seeds and fibrous innards. Massage olive oil over the open halves and sprinkle evenly with the salt and pepper.
Roast, cut half up, on a foil-lined baking sheet for 40-50 minutes, just until the vegetable begins to take on a little light brown color.
Remove from oven and let cool until easily handled (about 30 minutes). Use a fork to gently scrape/pull the long strands away from the shell.
Use strands as the base to a cold salad or reheat in microwave, if necessary, and stir lightly with fresh parmesan cheese and basil chiffonade for a light side-dish.
Note: roast squash on the weekend and you've got a go-to for a quick turn-around lunch or dinner.
in 1 serving of Roasted Spaghetti Squash.
, 45% carbs, 4% protein.
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