Low Carb Side Dish- Roasted Spaghetti Squash

 

You will need:

1 tsp. oil

1 Spaghetti Squash- cut in half

Salt and Pepper to taste

McCormick Roasted Garlic and Herb seasoning

McCormick Chipotle and Roasted Garlic seasoning

What To Do: 

Sprinkle each half with salt. Place each half cut side down in a baking dish and let sit for 1 hour to release some of the moisture in the squash. Then, get rid of the liquid and wipe out each squash to get rid of any excess moisture and excess salt. This will help keep the squash from getting mushy.

Add 1/2 tsp. of oil to each half and spread around with your fingers. You don't need a lot of oil. Then add your spices. I used the ones I listed but you can use any you like. You can always add more afterwards if there's not enough on the squash after you shred it. 

Place each half cut side down in a baking dish. Add to a preheated 400 degree oven and bake for 25-40 minutes. Check your squash after 20 minutes to see if it is getting soft. You know this is done when your pierce the inside with a fork and the fork easily slides through the squash and peel. Do not over cook or it will get mushy. 

Remove from oven, use two forks to scrape the inside of the squash to form spaghetti stands. 

I was surprised how easy this was to cook and how good it was. The spaghetti strands still have some crunch to them and it tastes so good. I know some people add pasta sauce to this but I liked it just like this. 

Have you eaten this?