BONAPPETITLIFE BRINGS YOU…
THE Perfect Spaghetti Squash
HEALTHY FACTS
Squash is high in vitamins A and C, contains dietary fiber and potassium, and is a low calorie alternative to spaghetti pasta noodles. You do not need to sacrifice taste for health consciousness with spaghetti squash!
ALL YOU NEED (for 3 half-pound halibut portions)
- 2 Spaghetti Squash
- They are so hard to cut, so either ask your local Whole Foods butcher to cut it in half for you (they are so sweet, they usually do!) or follow the steps below.
- Your favorite marinara sauce or my low FODMAP marinara
- 4 tbsp extra virgin olive oil
- Dash of salt and pepper
- Fresh basil (optional)
- 1/2 c mozzarella cheese
SIMPLE STEPS:
- CUTTING: Spaghetti Squash
- Wash 1 spaghetti squash and place it in the microwave to soften it, 3-5 minutes *hint: set oven to 350 degrees F
- Allow squash to cool, cut off end and cut in half (be cautious, it can be hard to cut)
2. Scrape out seeds and middle excess (*hint: seeds can be saved and baked+salted like pumpkin seeds); rinse with cool water
3. Pour olive oil over squash halves and sprinkle salt and pepper
4. Bake at 350 degrees F for 20-30 minutes, or until the tops are golden brown
5. Let squash cool; use a fork to scrape out spaghetti squash out
*Can be served as is! Add butter, salt and pepper and serve*
or
6. Spread spaghetti squash in a baking dish; pour marinara on top evenly then add mozzarella. Bake for 20 minutes or until mozzarella is melted/golden brown.
7. Garnish with fresh basil. Serve and enjoy!
Contact me with any questions or suggestions: bonappetitlife@gmail.com
BONAPPETITLIFE 