Spaghetti Squash Spaghetti

A surprisingly delicious low calorie alternative to traditional pasta! Perfect for public schools seeking a viable vegan-friendly or gluten-free option appealing to students who'd otherwise not have the option for such a nutrient-dense food!

Good Source Of:

• Pantothenic Acid
• Fiber
• Manganese
• Vitamin C
• Vitamin B6
• Niacin
• Antioxidants

• Spaghetti Squash
• Olive Oil
• Salt
• Pepper
• Glass Pan
• Oven

Cut spaghetti squash in half length-wise using a sufficiently sharp kitchen knife. (Because spaghetti squash is so tough you will have to cut through it using considerable force in order to bisect it...so be careful!)

Scoop out the seeds, and place them in a bowl. (You can later roast these just as you would pumpkin seeds.)

Brush the inside of the squash with olive oil, then sprinkle with salt & pepper.

Once each side is done flip them over, then place them on a glass pan, and bake in the oven on 400F for about 35 - 45 minutes.

Remove from oven, and rake the inside with a fork making spaghetti-like ribbons of squash onto plate. Season with your favorite seasoning and enjoy...voila!