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Makes 6 Servings

Ingredients

• One 3 to 3.5 pound spaghetti squash
• 2 teaspoons extra virgin olive oil
• Pinch kosher salt and freshly ground black pepper
• 3/4 cup of your favorite pasta sauce
• 2 tablespoons grated Parmesan cheese

Directions

1. Preheat the oven to 400°F. Cut the squash in half lengthwise using a sharp knife, and scoop out the seeds.
2. Brush the inside evenly with the olive oil and sprinkle with salt and pepper. Place the squash cut side down on a foil-lined baking sheet. Roast until the rind is soft and the squash is cooked through, about 1 hour.
3. Remove from the oven and let rest until cool enough to handle. Meanwhile, heat the pasta sauce in a saucepan or skillet over medium heat. Use a fork or spoon to scrape out the strands of squash from the inside of the skin. Add the squash strands to the heated pasta sauce and stir until coated evenly with the sauce. Season with additional salt and pepper to taste. Serve and top with the grated Parmesan cheese.

Nutritional Information per Serving (about ¾ cup): 90 calories, 3g fat (1g saturated), 170mg sodium, 16g carbohydrate, 3g fiber, 2g protein, 10% vitamin A, 15% vitamin C

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