Ingredients and Weight:
- 4 medium spaghetti squash (about 4 pounds total)
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup grated Parmesan cheese (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Rub squash halves with olive oil and season with garlic, oregano, basil, salt, and pepper.
- Place squash cut-side up on a baking sheet.
- Bake for 50-60 minutes, or until squash is tender and cooked through.
- Use a fork to scrape the squash into spaghetti-like strands.
- Serve with your favorite sauce (e.g., marinara, Alfredo, or pesto) and grated Parmesan cheese, if desired.
Nutritional Information:
- Calories: 100 per serving
- Fat: 5 grams
- Carbohydrates: 15 grams
- Protein: 3 grams
Dish Characteristics:
- Healthy and low-calorie alternative to traditional pasta
- Can be easily customized with different sauces and toppings
- Perfect for vegetarian, vegan, and gluten-free diets
User Comments:
- "This is a great way to enjoy spaghetti squash! It's so easy to make and very flavorful."
- "I love how versatile this dish is. We've tried it with several different sauces and it's always delicious."
- "This is a healthy and satisfying meal that my whole family loves."
Special Precautions and Tips:
- Be careful when cutting the spaghetti squash, as the skin can be slippery.
- If you don't have spaghetti squash, you can substitute zucchini or yellow summer squash.
- To save time, you can cook the spaghetti squash in advance and store it in the refrigerator for up to 3 days.
