I absolutely love squash in the autumn season. Or any season, really! Roasted spaghetti squash just might be one of my favourites. It is so satisfying and delicious, and just a perfect substitute for carb heavy spaghetti. Squash is such a versatile vegetable and can be used in a number of ways. Spaghetti squash is not only low calorie and low carb, but it’s actually very filling. Just one half of the squash topped with this hearty tomato sauce keeps me full for hours. This low carb option will definitely satisfy your pasta craving, and is 100% guilt free! This roasted spaghetti squash is delicious and has the perfect “al dente” texture that many Italians look for in their pasta. Win!
To prepare your roasted spaghetti squash.
Just slice the tops off your squash, and then cut in half lengthwise. Place them hollow side up on your prepared baking tray. Then drizzle each half with olive oil and sprinkle with salt and pepper. Toss your spaghetti squash in the oven while you prepare your tomato sauce. Quick, easy and YUM.
I like to really cook out my veggies for this sauce and let all the liquids evaporate. The roasted spaghetti squash contains a lot of water, so a nice thick sauce will help balance that out!
Serve your spaghetti squash in its shell with a generous scoop of tomato sauce. Or, scoop out the squash using a fork, and transfer to a plate, topped with your homemade tomato sauce. Garnish with green onion, chili flakes, or Parmesan cheese (or cashew cheese) if desired.
Want something REALLY comforting? How about some Roasted Butternut Squash Mac & Cheese, YUM!
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