Spaghetti Squash With Marinara
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Spaghetti squash is easy to make and can stand in for pasta when you want a healthy alternative. Simply bake the squash and shred the flesh with a fork then serve with your favorite sauce. Give it a try!
Note: This recipe is shown with our Italian Gravy recipe but the calorie count is for the squash alone.
Serving size: 2
Time: 40 Minutes
INGREDIENTS
1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
DIRECTIONS
1. Heat the oven to 450 degrees. Brush the cut sides of the squash half with 2 tablespoons olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes. Flip the squash and use a fork to scrape the squash into spaghetti strands. Serve immediately.
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