Low carb is my jam!
Ive always eaten low carb or at least since high school and this is a weekly go to for my family. Its quick and super easy and oh so yummy!
- Any size spaghetti squash
- Baking sheet
- Parchment paper
- Non Stick Cooking spray
- Avocado/ Coconut Oil
- Sea Salt/ Pepper
- Large Knife
Preheat oven to 425
Line a baking sheet with parchment paper and spray it then set aside.
I have a large knife and carefully slice the squash in half. BE CAREFUL.
I then drizzle a little of oil on each half.
Sprinkle sea salt and pepper on each spaghetti squash half and place cut side down on baking sheet.
Roast squash 45-60 minutes depending on size. To check pierce a knife in the shell of the squash. If its squishy the squash is done.
Remove from oven and let cool completely.
Once its cool, use a spoon or ice cream scooper and easily scoop out the seeds and middle section and toss it out.
Then using a fork, scrape out the spaghetti squash into a bowl to serve in or to store in the fridge for the week.
You can then add sauce of your choice or more seasonings if so desired. Spaghetti squash is a great dinner options with any lean protein of your choosing.
Its that simple. I hope you enjoy this low carb pasta option!
Are you a spaghetti squash fan?
Do you meal prep for the week?
Watching your carbs? Check out these zoodles and spaghetti squash options ?? Husband approved?
Posted by Jackie Enos Fitness on Wednesday, October 11, 2017