Sunday, October 16, 2011

Roasted Spaghetti Squash

I absolutely LOVE spaghetti squash.  By roasting it with nothing more than a little salt & pepper you get this sweet, buttery flavor that goes great in so many dishes or can be eaten right out of the skin.

Roasted Spaghetti Squash

Servings: 6   Size: 1c   Old Points: 0 pts    Points+: 1 pts
Calories: 41.9   Fat: 0.4g   Protein: 1.0g   Carb: 10.0g   Fiber: 2.2g
Sugar: 3.9g   Sodium: 27.9mg

  • 1 large, ripe spaghetti squash
  • salt & pepper

Cut the squash in half lengthwise, scoop out seeds & fibers with a spoon.  Place on baking sheet, cut side up, & sprinkle with salt & pepper.

Bake at 350' for about an hour or until skin gives a little and the inside is tender.  Remove from the oven & allow to cool for 10 minutes.

Using a fork, scrape out the inside a little at a time; it will separate into spaghetti like strands.  

Place in a serving dish & serve hot.

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