Ingredients
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1 Spaghetti Squash
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2 tbsp Olive oil
Directions
How do I spend Halloween? 🤔 At home with my wonderful husband and a kitchen apron instead of a Halloween suit, preparing this new recipe for you. I just couldn’t wait to share it! Everyone knows how Cinderella’s pumpkin turned into a carriage. Well, my pumpkin didn’t turn into a carriage, but it turned to hellishly delicious healthy spaghetti. 🙃 I have been waiting for a long time to introduce you to this little wonder of nature – spaghetti squash. It is not found in every store yet, but it is uniquely easy to cook and healthy. If you want gluten-free spaghetti, this is your best substitute. There are places where you can easily order.
Ever since I discovered this type of squash, I often cook for my husband and he is really charmed. So the whole family can enjoy spaghetti without feeling heavy and bloated. It also tastes like you’re eating spaghetti, but it’s just lighter. It is also a very low-calorie food and is rich in Vitamin C and B vitamins. What could be better than making your food healthier! Well, let’s get started.
Steps
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1
Done
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Wash the squash well. |
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2
Done
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Remove both ends, then cut into two equal halves. |
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3
Done
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Remove the seeds. |
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4
Done
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Put each half of the squash in a tray and spread olive oil on top. |
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5
Done
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Bake at 180° C for 50 minutes. |
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6
Done
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Allow to cool. During this time you can adjust the topping and decoration for the spaghetti to your liking. I used zucchini, olives, pumpkin seeds, sunflower seeds, vegan cheese, tomato sauce. |
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7
Done
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Use a fork to start peeling the pumpkin. Spaghetti is immediately formed from it. |
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8
Done
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Prepare to your taste and serve with a lot of love to your loved ones. |
