| 4 | 65 | 182 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 1 h | 4 |
| 1 squash | Spaghetti squash (cut in half length-wise, and de-seeded, use a spoon) |
| 1 tbsp | Extra virgin olive oil |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (freshly ground, to taste) |
1. Pre-heat your oven to 400F.
2. Cover a baking pan in aluminum foil and set aside.
3. Place your two halves face up, and lightly brush the inside with olive oil. Then, season with salt and pepper to taste.
4. Let the oil soak in for a couple of minutes. Then, place the two pieces of squash face DOWN in the pan, and place into the oven. Cook for 45-60 minutes.
5. Flip over the squash when it's finished cooking. Use a fork to "shred" & pull out the spaghetti squash. It comes out like spaghetti - pretty AWESOME!
7. Place the squash in a colander to drain any excess water for a minute or two (covered with foil to keep warm).
8. Top with tomato sauce or season with salt & pepper and Enjoy!
Spaghetti Squash
is very nutrient dense, it is high in fiber, vitamin C, and B6
| Vegetables | 8.5 |
