How To Cook Spaghetti Squash
Spaghetti squash is a delicious, low-carb alternative to traditional pasta. It’s super easy to make and pairs well with your favorite sauces and toppings. Whether you’re looking for a healthy side dish or a gluten-free option, this recipe has got you covered!
Servings: 2
Calories: 167kcal
Ingredients
- 1 Spaghetti Squash
- 1 tsp Olive Oil
- Salt and Pepper to Taste
Instructions
- Wash the squash, cut the squash in half and remove the seeds with a spoon (like you would with a pumpkin)
- Drizzle with your olive oil on inside your squash and sprinkle salt and pepper
- Place face down on a silpat or some parchment paper and air fry on 375 degrees
- Remove from the oven and with a towel flip squash up right
- Using you a fork and start dragging to remove the flesh of the squash.
- Serving suggestion top with plant based sausage
- Serving suggestion place beside some cauliflower parmesan
Notes
This squash serves best over red Marinara sauce as it does not taste like spaghetti but does have the texture we like.
Nutrition
Calories: 167kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 82mg | Potassium: 521mg | Fiber: 7g | Sugar: 13g | Vitamin A: 579IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 2mg