Spaghetti Squash with Herbs
Spaghetti squash is a fantastic low-carb alternative to pasta. Roast and toss it with fresh herbs, olive oil, garlic, and a sprinkle of Parmesan or nutritional yeast.
- 1 large spaghetti squash
- 2 tbsp olive oil
- 2 cloves garlic minced
- Fresh parsley chopped
- Salt and pepper to taste
- Optional: grated Parmesan or nutritional yeast
Preheat oven to 400°F (200°C).
Cut the squash in half, scoop out seeds, and roast cut-side down for 30-40 minutes, until tender.
Use a fork to scrape out the "spaghetti" strands.
In a pan, heat olive oil and sauté garlic for 1-2 minutes.
Toss in the spaghetti squash, parsley, salt, and pepper. Add Parmesan or nutritional yeast if desired.
Serve warm.