This simple way of cooking spaghetti squash makes it a great low-carb base for any of your usual pasta toppings, such as marinara sauce or alfredo.
- 2 (about 1 ¾ lbs each) large spaghetti squashes
- 2 tbsp olive oil
- Preheat oven to 400°F. Halve the spaghetti squashes lengthwise. With spoon, scrape out and discard seeds from each spaghetti squash half. Brush cut-sides with the oil. Season with salt and pepper.
- Place squash cut-sides down on a foil-lined baking sheet and bake 35–45 min., until tender. Let cool slightly
- Using a fork, scrape strands to separate from peel.
- Savory Sunday
- October 2018
- Guiding Stars