| This recipe is liked by 2 person(s). |
Roasted Spaghetti Squash
Nb persons: 6
Yield: 1 cup
Preparation time:
Total time:
Source: Gina's Weight Watcher Recipes
| Recipe is courtesy of guest cook Raquel Servings: 6 servings (1 cup) • Time: 60 minutes • Points: 0 ww points This makes a great zero point Thanksgiving side dish. Spaghetti squash is so versatile, it can be eaten alone with salt and pepper as a side dish, it can be drizzled with butter and cheese, or it can be topped with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for baked spaghetti squash. | |
| 1 | ripe spaghetti squash |
| salt | |
| fresh pepper | |
Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
Place on a baking sheet, cut side up and sprinkle with salt and pepper.
Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender.
Remove from oven and let it cool 10 minutes.
Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.
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