Spaghetti Squash Noodles
Have you ever tried spaghetti squash? When baked, it becomes the perfect substitute for traditional noodles. This is an easy low-carb swap that works for many diets. If you’re low-carb or keto, gluten-free, grain-free, or simply sticking to unprocessed ingredients, give this a try.
Spaghetti squash is packed with nutrition- it contains vitamin A, vitamin B6, vitamin C, folate, magnesium, riboflavin, phosphorus, and potassium. It also contains more fiber than your typical white pasta. You'll feel light and energized after this meal!
This is a great weeknight lunch or dinner that can be prepped fast. Just bake it, scrape out the squash, and top with your favourite sauce and protein.
Use 1 large spaghetti squash for about 2 servings.
How-to:
Preheat oven to 400F.
2. Wash and slice the spaghetti squash lengthwise.
3. Remove the seeds and inner stringy surface with a spoon.
4. Coat the inside with oil, salt and pepper, and place each half face down on a baking sheet.
5. Bake for 30 mins.
6. Once cooled, scrape the inside of each half with a fork, and you’ll see little strings of squash begin to form. These are your “noodles”.
7. Transfer the squash noodles to a plate, and top with your favourite sauce (try pesto or your favourite pasta sauce), protein and cheese of choice.
Store any leftovers covered in the refrigerator- they keep well for about 5 days.
So easy, and so delicious! Will you be trying this?