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Baked Spaghetti Squash

Spaghetti Squash is very low in Carbs (5.5 CHO/100GR) and much lower than the pasta alternative.

Decades ago, when there was very little in the way of GF pasta, my go to was Spaghetti Squash.

And favourite topping was Spaghetti with Meat Sauce (Ragu).

Course Side Dish
Cuisine Chinese, Mexican
Keyword Extra Virgin Olive Oil, Spaghetti Squash

Ingredients

  • 1 Spaghetti Squash (5.5 CHO/100 GR)
  • 2 tsp. olive oil
  • Salt and pepper

Instructions

  1. Pre heat oven to 400.
  2. Cut squash in half lengthwise and remove the seeds with a spoon. Rub the olive oil on the inside of each half and lightly sprinkle with salt and pepper.
  3. Add a little water to a lasagna style baking dish (1/4 inch) and place squash cut side up.
  4. Bake for 40 – 60 minutes, depending on the size of the squash.
  5. It will be done when a fork easy goes in and out of the flesh.
  6. Remove from the oven and let rest a few minutes.
  7. Once cool enough to handle, scrape the flesh with a fork to remove from the shell and fluff it up into spaghetti strands.
  8. Covered, the cooked squash will last a few days in the refrigerator.