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.
I melted down 1 1/2 tablespoon of coconut oil and brushed the meat of the spaghetti squash very generously.
I sprinkled salt and pepper over the squash to my liking.
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.
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.
When the spaghetti squash was nice and tender I took a fork and scraped it down so it looked like little noodles.
Top with 1/4 cup parmesan cheese and serve!
- 1 Medium size spaghetti squash
- 1 1/2 tbsp coconut oil
- 1 tbsp lemon juice, fresh
- 1/2 tsp dry basil
- 1/4 cup parmesan
- Salt and pepper to taste
- Cut the spaghetti squash length wise and clean out the seeds with a spoon.
- Brush with melted down coconut oil.
- Salt and pepper by taste.
- Turn upside down on a baking sheet with parchment paper.
- Roast in the oven on 375F for 40-50 minutes or until tender.
- Shred down with a fork.
- Add 1 tbsp lemon juice and 1/2 tsp of basil into the remaining coconut oil and mix together.
- Toss the mixture with the spaghetti squash.
- Top with parmesan cheese and serve immediately.