Roasted Spaghetti Squash

 This Roasted Spaghetti Squash has been my go to recipe for the past two weeks because it is so simple and requires so few ingredients. Also, I have been super busy with moving to a different part of Washington for the past two weeks so I wanted to create something that didn’t require me to be constantly in the kitchen.  This healthy delicious recipe requires very little prep time, making it great for any busy weekday night or lazy weekend. I personally love combining the sweetness of the spices with a spicy red tomato sauce, but you can pick whatever your favorite pasta sauce is to go with the spaghetti squash and still have it turn out delicious! This is a great recipe if you are gluten free or a vegetarian! – Kara, The Accidental Chef 

Serves 6

Ingredients:

•  1 spaghetti squash (1 large squash or two little ones)
• 24 oz jar of your favorite pasta sauce I used Classico Spicy Red Pepper Pasta Sauce
• 1 tbsp of Sweet Basil Flakes
• 1 1/2 tsp of black pepper
• 2 tsp of garlic powder
• 1 1/2 tsp of ground Nutmeg
• 1 1/2 tsp of turmeric
• 4 tbsp of Olive Oil

Directions:

Preheat the oven to 400 degrees.

Make a cut in the squash and place it into the microwave for 3 minutes — this will help you slice the squash into halves.

Once cut into halves, de-seed the squash. Then add the spices evenly to each half. Add 1 tbsp to each half. Then place onto a baking tray with the cut half facing up as shown in the pictures below.

Then place the baking sheet into the oven for about 30 minutes.

Take out and with a fork, pull apart the strands a bit.

Then place the at least 1 cup in each half, top with a pinch of sweet basil, and your choice amount of grated Parmesan cheese.

Place back into the oven and bake for an additional 10 minutes.

Take out and serve!

Serves 6 | Calories per serving: 268 | Fat: 13.8 g | Carbs: 28.9 g | Net Carbs: 21.3 g | Protein: 9.2 g