Spaghetti squash is a great low calorie and low carb ingredient to add to your repertoire.
only 50 calories and 10 g of carbs per 1 whole cup!
This recipe is a basic spaghetti squash prep recipe, from which you can create wonderful low carb pasta dishes, salads, soups or get extra creative, like i did in my Spaghetti squash hash recipe :)

difficulty level: beginner

prep time: 7 minutes

cook time: 60 minutes (all hands free oven time)

equipment needed: none

what you need:

  • 3 1.5 lbs small spaghetti squashes, or tow large ones, or even a bit more. you want to make a large amount, use some, and freeze the rest for easy healthy low calorie meals for a month! my 3 1.5 lbs produced over 9 cups of roasted squash.
  • vegetable oil spray

what to do:

  • preheat oven to 425 degrees
  • cut squash in half lengthwise
  • scoop out seeds with spoon and discard
  • place squash halves on large parchment lined baking sheet, cut side up
  • lightly spray with oil and put into oven for 50 minutes
  • take squash out, using tongs flip squashed cut side down, return to oven 10 minutes extra.
  • remove squash from oven and let cool at least 20 minutes
  • use a spoon to scoop squash flesh out, place in Tupperware, freeze whatever quantity you do not intend to use that week.

Note: Do the following to serve as a low carb pasta dish:

  • preheat large non stick pan, lightly greased/sprayed
  • sautee 2-3 cups of roasted squash 5 minutes, flipping around.
  • sprinkle with 1/4 tsp salt and 1/4 tsp onion powder mixing well
  • remove from heat and serve with favorite pasta sauce :)