Spaghetti Squash “Pasta” with Herbs

Servings: 4

Diet: Vegan, Vegetarian & Gluten-Free

Per Serving: 150 Calories | 20g Carbs | 8g Sugar | 4g Fiber | 9g Fat (1.5g Sat Fat) | 2g Protein | 340mg Sodium

Ingredients

• 2 tablespoons oil, divided
• 1 medium spaghetti squash, halved the long way and seeds removed
• 2 tablespoons fresh herbs of your choice OR 2 teaspoons dried herbs like basil, thyme, oregano
• ½ teaspoon black pepper
• ½ teaspoon salt

Instructions

1. Pre-heat oven to 400°F. Brush a baking dish with l tablespoons of oil and place the squash flat side down. Bake 30-45 minutes, or until a fork can easily pierce through the skin. Cool for 5 minutes.
2.  Scoop the squash into a bowl. Toss with the remaining tablespoon oil, herbs, black pepper and salt.

Reduce Food Waste: When using fresh soft herbs, use the stems, too – they have the same flavor as the leaves with added crunch!

Try this! Toss in cooked chopped chicken or canned chicken and tomato sauce.

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