Spaghetti Squash Pasta

Use spaghetti squash instead of traditional spaghetti to reduce your carb intake and increase fiber!

Ingredients:

1 Each Spaghetti Squash, cut in half lengthwise, seeds removed
1 Tablespoon Olive Oil
1 Teaspoon Dried Italian Herbs, no salt added
1/8 Teaspoon Kosher Salt
To Taste Black Pepper
4 Cups Quick Tomato Sauce
2 Tablespoons Parmesan cheese, optional
As Needed Fresh Parsley, chopped, optional

Directions:

Preheat oven to 400.
Slice spaghetti squash in half and remove the seeds. Be careful not to remove the flesh!
Drizzle the squash with olive oil. Season with Italian seasoning, salt, and pepper.
Line a baking sheet with foil or parchment paper. Bake the squash flat side down for 30-40 minutes, or until fork tender.
When the spaghetti squash is finished baking, remove it from the oven and set aside until it is cool enough to handle.
Once spaghetti squash has cooled, use a fork to remove the flesh. The spaghetti squash can be pulled apart with the fork, creating long strands that resemble spaghetti.

Source: Christa Demment González, MSN, FoodShare Director of Culinary Medicine