Roasted Spaghetti Squash

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 45 minutes

Składniki

1 large spaghetti squash (3 to 4 pounds)

2 tablespoons olive oil

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

Wskazówki

Step 1

Arrange a rack in the middle of the oven and heat the oven to 450°F.

Step 2

Cut 1 large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides of the squash with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Place the squash cut-side down on a baking sheet. Roast until fork tender, 35 to 40 minutes.

Step 4

Slide a thin spatula, preferably metal, under each half and carefully flip over. Use a fork to scrape the flesh into strands. Taste and season with more kosher salt and black pepper as needed.

Wartości Odżywcze

• Wielkość Porcji: Serves 4
• Kalorie: 147 cal
• Tłuszcz Całkowity: 8.4 g
• Tłuszcz Nasycony: 1.3 g
• Tłuszcz Nienasycony: 0.0 g
• Cholesterol: 0 mg
• Sód: 401.2 mg
• Węglowodany Całkowite: 19.6 g
• Błonnik Pokarmowy: 4.3 g
• Cukry Całkowite: 7.8 g
• Białko: 1.8 g