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.
1 servings
6 servings
* 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.