Spaghetti Squash
Ingredients
1 spaghetti squash
Olive oil or spray
Salt and pepper
Method
Cut the squash in half horizontally and scoop out the seeds. Take as little of the ‘inner’ squash as you can, the seeds are quite tough to get out!
Either spray with olive oil spray or rub with olive oil and season the cut halves. Place cut side down on a baking paper lined tray. Stab the skin a few times with a skewer or sharp knife.
Bake at 180 degrees until tender, around 40-50 minutes. When cooked rake a fork through to get spaghetti like threads.
The squash has a mild pumpkin taste and is low carb.
