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

Supplies

Spaghetti Squash
Olive Oil
Salt
Pepper
Glass Pan
Oven

Step 1:

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!)

Step 2:

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

Step 3:

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

Step 4:

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.

Step 5:

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!