Roasted Spaghetti Squash with Tomato Sauce
Recipe type: Dinner
Cuisine: Vegan, Gluten-Free
  • 1 spaghetti squash
  • ½ cup part-skim shredded mozzarella cheese or dairy-free mozzarella
  • ½ cup tomato sauce
  • Olive oil, sea salt and pepper, to taste
  1. Preheat oven to 400°F.
  2. Pierce the squash 4 times around the center with a sharp knife.
  3. Microwave for 4 minutes to soften.
  4. Slice squash in half lengthwise.
  5. Remove seeds from squash.
  6. Brush the flesh of the squash with olive oil and season with sea salt and pepper.
  7. Roast squash on a baking sheet in the oven for 50 minutes.
  8. Remove squash from oven and scrape out the spaghetti strands with a fork.
  9. Top with tomato sauce and cheese, then place in the oven for an additional 5 minutes until cheese has melted.
Makes 2 servings.
Nutrition Information
Serving size: ½ squash Calories: 275 Fat: 13g Carbohydrates: 26g Sugar: 10g Sodium: 698mg Fiber: 6g Protein: 19g
Recipe by The Skinny Chick's Cookbook at