Spaghetti Squash ~


Spaghetti Squash is a fantastic, healthy alternative to pasta. It also offers a great way to add more healthy food to your diet. After it's been cooked, the strands are gently pulled out resembling spaghetti noodles (hence the name). It's incredibly versatile because of its light taste, making it easy to replace the pasta in your favorite recipes. It's super easy to make, nutritious and gluten-free. However, even without a gluten-free diet, Spaghetti Squash is worth a try!




Spaghetti Squash

1 tsp avocado oil - split into 2 - 1/2 tsp measurements

Himalayan Pink Salt and fresh ground pepper to taste




Preheat oven to 375 degrees F.

Slice the squash in half lengthwise and scoop out all the seeds from the inside.

Brush a bit of avocado oil (about 1/2 tsp for each half) until the entire inside of the squash is lightly coated. Add Himalayan Pink Salt and fresh ground pepper to each and place cut-side down on a baking sheet lined with parchment paper.

Bake in the oven for about 30min or until the outside of the squash begins feeling soft. You'll know it's done when you can pierce a fork all the way through the skin.

Remove from oven, turn over and let cool for about 5 min. Then use a fork to gently pull the flesh away from the skin of the squash. To make the most of your squash and get the longest 'noodles,' hold the outside of the squash vertically and run the fork down from the top of the squash to the bottom.    

Use in place of pasta in your favorite recipes or enjoy it on its own as a side dish.


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After giving this dish a try, leave a comment and let me know ~ I'd love to hear from you!

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