Roasted Spaghetti Squash

1 spaghetti squash

Preheat oven to 375 F. Using a sharp knife poke the spaghetti squash about 12 times at least an inch deep (this is to prevent pressure from building up inside of the squash and having it explode in your oven). Place the squash on a baking sheet and roast until soft.

For 1-2 pound squash this will take about 45 minutes for a 3-4 pound squash figure about an hour.

Slice the squash in half and remove the seeds. Using a fork scrape the inside of the flesh into a bowl creating strands of squash. Use for a replacement for spaghetti or rice.

For one cup = 42 calories, 0.4 g fat, 0.1 g saturated fat, 10.0 g carbohydrates, 3.9 g sugar, 1.0 g protein, 2.2 g fiber, 28 mg sodium, 1 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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