Many recipes for spaghetti squash have you cut the squash in half lengthwise. This technique causes the strands to be cut in half, shortening them. The technique shown below, which involves cutting the squash into rings, allows for the noodles to maintain their length – giving you the most authentic noodle experience. Enjoy!
Courtesy of RealHealthyRecipes.com
Here’s what you need…
- 1 spaghetti squash
- 1 Tablespoon coconut oil
- sea salt and black pepper
- Preheat the oven to 400 degrees F. Line baking sheet with parchment paper.
- Cut the ends off the spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring.
- Rub the coconut oil over all of the spaghetti squash flesh. Generously season each ring with salt and pepper. Place the rings on the parchment paper lined baking sheet and roast in the preheated oven for 30 minutes. Flip each of the rings and roast for another 30 minutes, or until very tender.
- Once cooled use a spoon to remove the noodles. Place all of the noodles in a large bowl and season to taste with salt and pepper. Use as a base for your favorite spaghetti sauce. Enjoy!
Nutritional Analysis: One serving equals: 61 calories, 4g fat, 7g carbohydrate, 0g sugar, 17mg sodium, 3g fiber, and 1g protein.