(Cooking Time: 15 minutes \ Preparation Time: 10 minutes\ Servings: 4)
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.
- Amount per Serving
- Calories 278g
- Fats: 18g
- Cholesterol: 0.0mg
- Total Carbohydrate 21 g
- Protein 13g
- 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
- 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!
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.