Food 
Stuffed Spaghetti Squash
Spaghetti Squash is rich in vitamins and nutritional value which means you’re getting tons of vitamin C, vitamin B6, betacarotene, and fiber. Also high in fiber and low in carbs: it won’t mess with your blood sugar the same way high-carb foods. In the recipe, I make a delicious low-carb magical food with spaghetti squash that is an alternative to replace pasta, depending on your dietary needs.
Ingredients
- 1 spaghetti Squash halved and seeded
- 2 cups of tomato sauce
- 5 button mushrooms cut into pieces
- 1 tbsp extra virgin olive oil
- 4 tbsp basil fresh or frozen
- 1 pinch of salt
- 1 pinch of pepper
Instructions
- Preheat the oven to 180°C (360°F)
- Place the spaghetti squash halves cut side down on a baking
sheet - Bake for 40 minutes or until flesh is tender
- With a fork, scrape the flesh to obtain the spaghetti texture
- Add a drizzle of olive oil, salt and pepper
- Divide half of the tomato sauce, mushrooms, cheese and basil into each squash half and mix
- Bake again for 15 minutes. And there you go! Serve immediately
- Enjoy your lunch!
Notes
Nutritional Facts:
Calories 278g / Fats: 18g / Cholesterol: 0.0mg / Total / Carbohydrate 21 g / Protein 13g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
Your ingredient list does not include cheese yet the directions states to “divide half of the cheese”. Please send correction to [email protected]. One other thing I’ve questioned is the small round pieces of __?__ (something) pictured in the foreground of the stuffed spaghetti squash. Is there more than one ingredient missing in your ingredient list? You need a proof reader or a new editor. Thank you.
Patricia