When roasted correctly it is tender and slightly sweet and a great base for a multitude of different flavors. It’s a wonderful low-carb pasta replacement and even makes a great breakfast dish, too.
Preheat the oven to 400°F.
Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.
Drizzle with olive oil, salt, and pepper and place cut-side down on the baking sheet.
Roast for 40 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.
Dice the yellow onion and roughly chop the baby spinach.
Add 1 tablespoon olive oil to a pan over low heat. Saute the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.
Using a fork, scrape the spaghetti squash away from the skin into small strands.
Add the spinach and onion mixture, egg, sour cream, and 1/4 cup of Parmesan cheese. Stir until fully combined.
Spray an 8x8 glass baking dish with non-stick spray and add the spaghetti squash mixture.
Top with remaining 1/4 cup of Parmesan cheese and bake an additional 30 minutes until golden brown on top.
Source: Butter Is Not A Carb
1 servings
6 servings
- Amount per serving
- Calories173
- % Daily Value *
- Total Fat 14g18%
- Saturated Fat 4g20%
- Cholesterol 42mg15%
- Sodium 180mg8%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Total Sugars 3g
- Protein 5g
- Potassium 197mg5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat the oven to 400°F.
Slice the spaghetti squash lengthwise and scoop out the seeds and center flesh.
Drizzle with olive oil, salt, and pepper and place cut-side down on the baking sheet.
Roast for 40 minutes until tender. Flip each half so the cut-side is face up and let rest 15-20 minutes to cool.
Dice the yellow onion and roughly chop the baby spinach.
Add 1 tablespoon olive oil to a pan over low heat. Saute the onions and garlic until translucent, add the spinach and stir for approximately 30 seconds until it starts to wilt.
Using a fork, scrape the spaghetti squash away from the skin into small strands.
Add the spinach and onion mixture, egg, sour cream, and 1/4 cup of Parmesan cheese. Stir until fully combined.
Spray an 8x8 glass baking dish with non-stick spray and add the spaghetti squash mixture.
Top with remaining 1/4 cup of Parmesan cheese and bake an additional 30 minutes until golden brown on top.
Notes
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