Spaghetti squash is easy to make and a low carb alternative to pasta. Try it with a classic meat sauce, or a Beyond Beef pasts sauce [1]. You can also use it in place of rice for dishes like chicken tikka masala [2]. It’s slightly sweet, which makes it suitable for all types of dishes.
Recipe:
- 1 Spaghetti squash
- 1 tbsp olive oil
- 1/2 tbsp salt
- 1/2 tbsp ground black pepper
Directions:
- Preheat oven to 400 degrees F.
- Line a baking sheet with tin foil for easier cleanup.
- Using a strong, sharp knife, carefully cut the spaghetti squash in half from the stem to the end. Scoop out all of the seeds and discard.
- Take the olive oil and coat the insides of the spaghetti squash halves. Then take the salt and ground black pepper and sprinkle inside the spaghetti squash halves.
- Place spaghetti squash skin side up on baking sheet and place in the oven for 40-50 minutes, or until the inside shreds easily with a fork.
