Spaghetti Squash with Tomato Sauce

Spaghetti squash or winter squash, is far lower calorie and carbs than traditional pasta. I believe its like 50 calories per cup. The tomato sauce adds some carbs but that can be removed if desired.

1 spaghetti squash
3 tbsp melted palm oil
oregano (fresh or dried)
basil (fresh or dried)
ginger (fresh or dried)
minced garlic
1 jar of Tomato Basil Sauce

  1. Poke holes around the squash so that the entire surface has holes on it. This allows it to breath when it cooks.
  2. Microwave for 20-30 minutes depending on size of squash. It might be faster in over, but I haven’t tried that yet. Put the squash in a dish with 1 inch of water.
  3. Cut squash in half
  4. Remove seeds. And fork out squash. Think of it as a combing motion. The longer the squash is cooked the easier it is to remove. Go to the skin if possible so that you just have a shell left when done. I work in the casserole dish, which has the water removed. Even space the squash along the entire base of dish.
  5. Pour melted (1 minute or so) palm oil evenly over squash in pan. Sprinkle generously the seasonings.
  6. Mix in dish. You could cook it at this point, but there is one more step if you use sauce.
  7. Cover with sauce and spread the sauce evenly.
  8. Place in oven for 30 minutes at 375*F.

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