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.
Course Main Course
Cuisine Italian, Vegan
Keyword Vegan Food
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 314kcal
Ingredients
1spaghetti Squashhalved and seeded
2cupsof tomato sauce
5button mushrooms cut into pieces
1tbspextra virgin olive oil
4tbspbasilfresh or frozen
1pinchof salt
1pinchof 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