I have been on a low-carb diet now for only 7 days and I am seeing a BIG time difference already. I find myself feeling fuller longer and not having any crazy sugar cravings — which is amazing since I have nearly cut out sugar entirely. I have been looking for alternatives to pasta since that is a big meal around here and need something to be quick, easy and allergen friendly. This spaghetti squash ‘pasta’ with roasted vegetables fits the bill and is beyond delicious!
Spaghetti Squash ‘Pasta’ with Roasted Vegetables
Author: Devan McGuinness – accustomedchaos.com
Nutrition Information
- Serving size: 1 cup
- Carbohydrates: 13.5g
- Sugar: 5g
- Fiber: 3.6g
Recipe type: Pasta Dinner
Cuisine: Low-Carb; Vegetarian; Gluten-Free; Dairy-Free
Prep time:
Cook time:
Total time:
Ingredients
- ½ Spaghetti squash
- 2 tbs olive oil
- ½ zucchini; cubed
- 5 cherry tomatoes; sliced
- ¼ sweet onion; chopped
- ¼ tsp garlic salt
- fresh pepper to taste
Instructions
- Preheat over to 350
- Slice spaghetti squash in half length-eise; scrape out seeds and place cut side down on a baking sheet; pierce the skin with a fork
- Place in preheated oven and bake for 45 minutes
- When there’s 10 minutes left in the squash cooking, place chopped veggies and 1 tablespoon of olive oil and garlic salt on another baking sheet and place in oven to roast
- Remove squash from oven and flip to reveal the inside. Scrape with a fork to pull from the skin. Move to a serving dish, add the roasted vegetables and remaining tablespoon of olive oil and pepper to taste.
Enjoy!
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