With mostly hands-off time to prepare this healthy, low-carb side dish, you'll have plenty of time to focus on the rest of the meal. Simply roast the spaghetti squash, scrape into strands, and flavor with Parmesan and sage. Unlike almost all other vegetables, spaghetti squash contains fat — both Omega-3 and Omega-6 fatty acids — but they’re good for you.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 400°.
Brush cut sides of squash with 1 tsp. oil and place, cut side down, on a baking sheet. Roast squash until fork-tender, about 1 hour. Remove squash from oven and let cool 10 minutes.
Scrape squash with a fork to remove flesh in long strands. Toss squash strands with remaining 3 tsp. oil, Parmesan, and sage; season with salt and pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 170
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 8mg 2%
Sodium 628mg 26%
% Daily Value*
Carbs 10g 3%
Fiber 2g 8%
Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet.
