Stuffed Spaghetti Squash

(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.

NUTRITIONAL FACTS

• Amount per Serving
• Calories 278g
• Fats: 18g
• Cholesterol: 0.0mg
• Total Carbohydrate 21 g
• Protein 13g

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

DIRECTIONS:

• 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.