Roasted Spaghetti Squash with Basil and Parmesan

Roasted Spaghetti Squash with Basil and Parmesan

 Roasted Spaghetti Squash with Basil and Parmesan

Spaghetti squash is a great low carb alternative to pasta. It is packed with nutrients like vitamin A, B and C (insert a pause here to sing the alphabet song) and minerals like calcium, magnesium, manganese and potassium. It is extremely easy to make and requires no fancy equipments to create the pasta strings except a fork. One cup of spaghetti squash packs about 8 net carbs. It pairs well with pork, fish and chicken, and as an added bonus for me, my kids love it!

One medium size spaghetti squash feeds 3-4 people.

I cut the squash in half length wise and cleaned out the seeds with a spoon.

Roasted Spaghetti Squash with Basil and Parmesan

I melted down 1 1/2 tablespoon of coconut oil and brushed the meat of the spaghetti squash very generously.

Roasted Spaghetti Squash with Basil and Parmesan

I sprinkled salt and pepper over the squash to my liking.

Roasted Spaghetti Squash with Basil and Parmesan

I turned the spaghetti squash upside down on a baking sheet with parchment paper and put in the 375F oven for 40-50 minutes or until the squash is tender.

Roasted Spaghetti Squash with Basil and Parmesan

I mixed together the rest of the coconut oil with 1 tablespoon of freshly squeezed lemon juice and half a teaspoon of dried basil. Fresh basil would work great here too, I just didn’t have any.

Roasted Spaghetti Squash with Basil and Parmesan

When the spaghetti squash was nice and tender I took a fork and scraped it down so it looked like little noodles.

Roasted Spaghetti Squash with Basil and ParmesanI tossed the squash noodles with the olive oil, lemon, basil mixture.

Roasted Spaghetti Squash with Basil and Parmesan

Top with 1/4 cup parmesan cheese and serve!

Roasted Spaghetti Squash with Basil and Parmesan

Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 99 Calories from Fat 65.7
% Daily Value*
Total Fat 7.3g 11%
Saturated Fat 5.9g 30%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 104.9mg 4%
Total Carbohydrate 6.3g 2%
Dietary Fiber 1.1g 4%
Sugars 2.2g
Protein 3.2g 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Roasted Spaghetti Squash with Basil and Parmesan
Serves 4
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Ingredients
  1. 1 Medium size spaghetti squash
  2. 1 1/2 tbsp coconut oil
  3. 1 tbsp lemon juice, fresh
  4. 1/2 tsp dry basil
  5. 1/4 cup parmesan
  6. Salt and pepper to taste
Instructions
  1. Cut the spaghetti squash length wise and clean out the seeds with a spoon.
  2. Brush with melted down coconut oil.
  3. Salt and pepper by taste.
  4. Turn upside down on a baking sheet with parchment paper.
  5. Roast in the oven on 375F for 40-50 minutes or until tender.
  6. Shred down with a fork.
  7. Add 1 tbsp lemon juice and 1/2 tsp of basil into the remaining coconut oil and mix together.
  8. Toss the mixture with the spaghetti squash.
  9. Top with parmesan cheese and serve immediately.
  10. Enjoy!
Low Carb, High Fat Recipes http://lowcarbhighfatrecipes.com/

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