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  • Writer's pictureJulia

Spaghetti Squash Noodles

We’re kicking off this week with an incredible low-carb recipe featuring spaghetti squash!

This one is a crowd-pleaser that works for a wide variety of diets. If you’re low-carb or keto, gluten-free, grain-free, or sticking to unprocessed ingredients, this recipe is a must-try.

I love pasta, but I also like to lighten up my meals sometimes- I love spaghetti squash because it’s so versatile, takes on the flavours of any sauce, and leaves you feeling light and energized after a meal. Spaghetti squash is packed with nutrition- it contains vitamin A, vitamin B6, vitamin C, folate, magnesium, riboflavin, phosphorus, and potassium. It also contains more fiber than your typical white pasta. Dig in to a big bowl of this stuff, and you’ll wish you tried it sooner! It’s also a great way to get more veggies into your kids’ diets- get them to help scrape out the squash once it’s cooked- it becomes noodle-like in form and they’ll get to be part of the process of cooking something healthy.

This is a great weeknight meal that can be whipped up fast- bonus if you bake your squash the day before. All you have to do is heat it up, scrape out the squash, and top with your favourite sauce and protein- and you’re good to go.

Here’s the how-to:

*½ a spaghetti squash goes a long way, I got two servings for myself out of one half.

Preheat oven to 400F.

Wash and slice a spaghetti squash (or 2 depending on how many people you’re feeding).

Remove the seeds and stringy surface with a spoon.

Coat the inside with oil, salt and pepper, and place each half face down on a baking sheet.

Bake for 30 mins.

Once cooled, scrape the inside of each half with a fork, and you’ll see little strings of squash begin to form. These are your “noodles”.

Transfer the noodles to a plate, and top with your favourite sauce, protein and cheese of choice.

So easy, and so delicious! Will you be trying this!?

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