Easy Spaghetti Squash Spaghetti
Easy Spaghetti Squash Spaghetti delivers tender, roasted squash strands tossed with olive oil, salt, and pepper for a light, naturally sweet, noodle-like base. Finished with a sprinkle of Parmesan, it’s a cozy low-carb option that still feels satisfying, perfect for a simple weeknight dinner or a versatile side.
- Prep10 mins
- Cook40 mins
- Serves2
- DifficultyEasy
- 1
Gather the ingredients.
- 2
Preheat the oven to 350 degrees F (175 degrees C).
- 3
Place the squash halves cut-side down in a large baking dish.
- 4
Bake in the preheated oven until the flesh is easily pierced with a knife, about 40 minutes.
- 5
Let the squash cool for 10 minutes.
- 6
Shred the inside of the squash with a fork and transfer it to a bowl.
- 7
Add olive oil, salt, and pepper to the shredded squash and toss to coat.
- 8
Serve with Parmesan cheese.
- Calories 298.08 kcal Moderate
- Protein 5.93 g Moderate
- Carbs 51.96 g Moderate
- Total Fat 11.39 g Moderate
- Saturated Fat 2.35 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 2.73 mg Low Source
- Sodium 170.16 mg Moderate
- Fiber 11.24 g Good Source
- Sugar 20.74 g High
- Added Sugar 0.0 g Low Source
- Calcium 205.41 mg Moderate
- Iron 2.35 mg Moderate
- Potassium 810.16 mg Moderate
- Vitamin A 44.97 mcg_rae Low Source
- Vitamin C 15.72 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛