Spaghetti Squash

Spaghetti Squash

Ingredients: Makes 4-6 servings

• 1 spaghetti squash (2-3lbs), halved lengthwise & seeded

• 1 medium sweet onion, chopped

• 3 garlic cloves, chopped

• 2 tbsp extra virgin olive oil

• 2 tbsp parsley

• sea salt and black pepper

Directions:

1. Preheat oven to 350 degrees F. Spray baking sheet with non-stick

   cooking spray. (Cut the stem part FIRST, creating a flat side to stand the

   squash upright so you can cut it lengthwise, bottom side up.

2. After cutting and cleaning out the seeds, drizzle with olive oil and

   season with sea salt & black pepper.

3. Place squash cut side down on prepared baking sheet.

4. Bake 30-45 minutes or until a sharp knife can be inserted with little

   resistance. Remove squash from oven and set aside to cool.

5. After squash has cooled, using a large spoon or fork, scoop

   the squash and place in bowl. Squash will be stringy giving you a

   "spaghetti" appearance.

6. Heat oil in skillet over medium low heat.

7. Cook and stir onion and garlic until tender, about 2-3 minutes.

8. Add squash and parsley (herbs of choice) and toss. Serve warm.

   
   

Nutrition Facts:

Calories: 168 | Fat: 9g | Fiber: 5g | Carbs: 24g | Protein: 2g | Sugar: 9g | Sodium: 196mg