Yield:[6 servings] Serving size=3/4 cup
Ingredients:
Directions:
Ingredients:
1 spaghetti squash (around 3 pounds)
1 teaspoon olive oil
1/2 cup parmesan cheese
Black pepper
Directions:
1. Preheat oven to 375°F.
2. Rinse spaghetti squash with plenty of running water. Scrub any visible dirt off.
3. On a cutting board, carefully cut the spagheti squash in half, lengthwise.
4. Scoop out and discard seeds (or roast them separately if you would like).
5. Rub olive oil on the cut sides of the spaghetti squash.
6. Place squash on a lined baking sheet with the inside of the squash facing down.
7. Bake for 40 minutes. Test that it is done by pressing the squash skin with a fork. The squash should give under a small amount of pressure.
8. Let the sqash cool for 10-15 minutes before handling, then use a fork to fluff the spaghetti squash into a noodle-like shape.
9. In a large bowl, gently mix the spaghetti squash 'noodles', parmesan cheese, and black pepper to taste.
10. For the best flavor, serve while hot.
Tips: To make it a complete meal, add your favorite protein, veggies, and other seasonings as desired. This dish pairs well with roasted chicken and broccoli.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
For the full set of criteria, click here.