Spaghetti Squash with Peppers
Try this squash as a low-carbohydrate alternative to spaghetti in all your favourite pasta dishes.
1 medium spaghetti squash, sliced in half and seeded
1 tbsp olive oil, divided
2 tspVegetable Seasoning
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
1 red bell pepper, diced
1 green bell pepper, diced
- Preheat oven to 375° F (190° C).
- Place spaghetti squash cut side up on a Sheet Pan lined with a Sheet Pan Liner and rub with half the olive oil. Sprinkle with Vegetable Seasoning and Sea Salt and Pepper.
- Bake in oven for approximately 30 minutes. Once squash is tender, use a fork to scrape out spaghetti-like flesh.
- Heat a frying pan over medium heat; add remaining olive oil and sauté bell peppers and Roasted Garlic until tender crisp. Add spaghetti squash, toss to mix and evenly heat. Serve immediately.
Per serving: Calories 120, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 20 g (Fibre 5 g, Sugars 8 g), Protein 3 g.