Spaghetti squash is nature’s own low calorie, high fiber noodles. All we have to do is scoop out the seeds and roast it to create a delicious bowl of this perfect pasta! A cool trick to keeping the spaghetti strands as long as possible is to slice the spaghetti squash into 1-inch rings, rather than cutting it in half lengthwise. As an added bonus, it’s a lot easier to cut a spaghetti squash in this manner, it doesn’t require as much muscle and force as cutting it fully in half!
1 spaghetti squash
1 tablespoon coconut oil
sea salt and black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Cut the ends off the spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring.
Rub the coconut oil over all of the spaghetti squash flesh. Generously season each ring with salt and pepper. Place the rings on the parchment paper lined baking sheet and roast in the preheated oven for 30 minutes. Flip each of the rings and roast for another 30 minutes, or until very tender.
Once cooled use a spoon to remove the noodles. Place all of the noodles in a large bowl and season to taste with salt and pepper. Use as a base for your favorite spaghetti sauce. Enjoy!