Garlic & Herb Spaghetti Squash: Low Carb, Low Fat Deliciousness!

Oh boy this is so good it needs no further introduction! I hope you guys like it too! This is some tasty clean eating!

Garlic & Herb Spaghetti Squash
A delicious low fat, low carb healthy way to enjoy garlic & herb "pasta"!
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Prep Time
5 min
Cook Time
45 min
Total Time
45 min
Prep Time
5 min
Cook Time
45 min
Total Time
45 min
Ingredients
  1. 1 medium spaghetti squash
  2. .5 tsp olive oil
  3. 1 TBSP white wine vinegar
  4. 2 TBSP pecorino romano cheese, freshly shredded
  5. 2 TBSP parsley (fresh is preferable but you can use dried)
  6. 2 cloves fresh garlic, minced
  7. Pink Himalayan salt, to taste
  8. Optional: add a lean protein like grilled chicken breast, tofu, or shrimp
Instructions
  1. Preheat oven to 450F.
  2. Cut stem off spaghetti squash and then cut in half width-wise (this makes the “noodles” longer). Scoop out the seeds and guts and discard.
  3. Spray lightly with EVOO on the insides and sprinkle with salt.
  4. Place flat side down on a lined baking sheet and cook for 35-40 minutes.
  5. Flip so flesh side is facing up and roast for 10 more minutes.
  6. While squash is roasting, prep your other ingredients.
  7. In a small bowl, combine the olive oil, white wine vinegar, cheese, parsley garlic and salt and mix well.
  8. When squash is done, use a fork to gently loosen up the spaghetti squash strands from the outer shell.
  9. Mix the dressing into the squash.
  10. Enjoy!
Notes
  1. Optional: add a lean protein like grilled chicken breast, tofu, or shrimp to increase the protein in this dish.
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