Baked Spaghetti Squash
Baked Spaghetti Squash is the easiest way to make stringy, fresh and flavorful pasta out of low-carb squash.
Servings: 4 Servings
Calories: 97kcal
Equipment
Ingredients
- 1 spaghetti squash 2 pounds
- 1 tablespoons olive oil
- 1 garlic clove slivered
- Coarse salt and ground pepper
Instructions
- Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
- When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands. (Drain if necessary)
- In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.
Nutrition
Serving: 1g | Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 189mg | Fiber: 4g | Sugar: 6g