This recipe skips the spaghetti squash prep: halve the squash, sprinkle salt & pepper, drizzle some EVOO to coat, then 40-45 minutes at 400 degrees. This dish was a big hit at our house. If you skip the cheese, it’s under 300 calories per serving.
I made this for dinner last Wednesday and it was delicious! I’m pretty sure it’s my new favorite way to eat spaghetti squash! 🙂 I used a shredded Italian cheese blend and stirred a handful of that into the dish, in addition to what I sprinkled on top. I also pulsed a handful of croutons in my processor and sprinkled those on top to broil with the cheese for the last couple of minutes. Thanks for a great recipe!
This was amazing! My husband raved about and asked me to make it again two days later 🙂
I also had some of the leftovers the next morning with an over-easy egg over the top – it may be my new favorite breakfast.
I love spaghetti squash, so this was right down my alley. My husband is not as much of a fan, but I wanted to give this a try.
1 spaghetti squash, halved and seeded
2 tablespoons olive oil
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