This Keto Spaghetti Squash recipe is easy, all you need is olive oil, butter, spaghetti squash, salt and pepper.
I smell the fall breeze! Finally, this means pumpkin patches, colorful fall leaves, and apple picking. My favorite thing about the fall? I love squash, whether that be green squash, butternut squash and spaghetti squash.
Spaghetti squash can be used as a delicious side dish or a low calorie replacement for pasta - you can even add tomato sauce for this dish. I tried to keep it as simple as I could using only olive oil, salt and pepper. This Spaghetti Squash ends up so tender and full of flavor. We all know vegetables are good for you, but they don’t always have to taste plain. This is a healthy way to enhance the flavor in your veggie dish as well as get a nice buttery flavor to it.
It is difficult to cut the squash so you need to make sure you have a good cutting board and knife at home.
How to make Keto Spaghetti Squash
Start by preheating the oven to 400°F.
Slice the spaghetti squash lengthwise in half and with a spoon, scoop out the seeds and insides.
Place aluminum foil on a baking sheet. Drizzle olive oil on the inside of the squash and add salt and pepper. Place the squash inside facing down and put int he oven for 35-40 minutes.
Remove the squash from the oven and flip the squash using oven mitts. Wait until the squash is cool and with two forks, scrape and fluff the inside of the squash until all the strands are off.
Add the melted butter on it if you desire.
Other dishes to try
- SAZON GRILLED VEGETABLES
- CHEESY MASHED CAULIFLOWER
- GRILLED SHRIMP AND VEGETABLE SKEWERS WITH SALSA VERDE