I typically don’t eat carbs ( I know…boo!)…well I don’t eat bread or pasta. I try to keep my total daily card intake low low low.
Of course, I totally miss bread and pasta and I was so excited when my friend Slim made roasted spaghetti squash at one of our little get togethers. In case you have not heard Spaghetti Squash is very low carb! (You can see the nutritional information here)
I had always been curious, but was too intimidated to try to prepare it myself. Once I tasted it I knew I had to give it a try. You know what? Turns out it is actually super easy to prepare.
There are a few different methods of preparing Spaghetti Squash, but I am going with the roasting method.
Preheat oven to 375 degrees.
Wash the squash and dry. Carefully take a small knife and pierce the squash all over.
Then place the squash on a rimmed baking sheet and roast in the oven for about 1 hour 30 minutes (give or take). You will want to turn the squash halfway through. (You will cook until tender when pierced with knife.)
When the squash is cool enough to handle, cut in halve lengthwise.
Scoop out seeds and discard and then scrape squash with a fork. The squash will easily come out in long strands.
You are ready to enjoy!
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