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
Serving Size 6 servings
Servings 1
- Amount Per Serving
- Calories 173
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Cholesterol 42mg15%
- Sodium 180mg8%
- Potassium 197mg6%
- Total Carbohydrate 7g3%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
Medical Review by Chef Robert Lewis , Professional Chef, Author, and Speaker
Interested in becoming a US MED® customer?
It’s simple, fast and easy! Just complete a quick form or call 1-877-840-8212 now and let us take care of the rest.
Let's Get Started
Here’s the best part: getting started is simple, fast and easy!
We’ll coordinate your medical supply needs with your doctor and insurance company to ensure you receive what you need, when you need it. It’s that easy!
Simply sign up today and we'll do the rest.
If you have any questions, you can always call 1-877-840-8218.
US MED® is America's primary choice for home delivery of quality medical supplies. Since 1996, over 500,000 satisfied patients have received disease state education and medical supplies from our highly trained customer service specialists. US MED®, the largest provider of Diabetic Supplies to the Medicare community, is licensed and accredited by Accreditation Commission for Health Care (ACHC) and maintains an A+ rating from the Better Business Bureau. We provide all products necessary to treat the Diabetes disease state, including therapies for its associated comorbidities. Our product portfolio includes, but is not limited to, the following: Diabetic testing strips, Continuous Glucose Monitors or CGMs, Insulin Pumps, Sleep Apnea and CPAP supplies, and Nebulizers.