Roasted Spaghetti Squash
A simple yet delicious roasted spaghetti squash recipe that makes a wonderful low-carb alternative to pasta, topped with Parmesan cheese.
Ingredients
- spaghetti squash (1 each)
- extra-virgin olive oil (2 tablespoons)
- salt (0.5 teaspoon)
- grated Parmesan cheese (2 tablespoons)
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 142
- fat: 9 g
- sats: 2 g
- carbs: 16 g
- fibre: 0 g
- protein: 2 g
- salt: 0.368 g