August 1, 2014

Spaghetti Squash



1 spaghetti squash

4 tablespoons olive oil

2 garlic cloves

1 shallot

Celtic Sea Salt



Spaghetti Sauce of choice


Preheat oven to 375 degrees

Cut spaghetti squash in half (lengthwise)

Scrape out the seeds and pulp

Brush the inside of the spaghetti squash with 2 tablespoons of olive oil

Season with salt and pepper

Place the spaghetti squash on a baking sheet, cut side up

Cook for 45-60 minutes or until very tender

Let cool for about thirty minutes or until cool enough to hold the rind

Scrape the inside of the spaghetti squash with a fork to create “noodle like” strands

Saute garlic and shallot in 2 tablespoons of olive oil over medium-low heat until tender and slightly brown

Add spaghetti squash and heat through

Serve and top with spaghetti sauce and feta

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