*VEGAN* Roasted Spaghetti Squash by juniperdot


- 2 tbsps extra virgin olive oil - 1/4 tsp black pepper - 1/2 tsp salt - 2 lbs spaghetti winter squash


1. Preheat oven to 425 F (220 C).

2. Cut squash in half, lengthwise.

3. Use a spoon to scrape out seeds and fibrous innards. Massage olive oil over the open halves and sprinkle evenly with the salt and pepper.

4. Roast, cut half up, on a foil-lined baking sheet for 40-50 minutes, just until the vegetable begins to take on a little light brown color.

5. Remove from oven and let cool until easily handled (about 30 minutes). Use a fork to gently scrape/pull the long strands away from the shell.

Servings: 4

Nutrition Information (per serving):
Calories 130.38
Fat 8.3 g
Saturated Fat 4.86 g
Sodium 329.13 mg
Carbohydrates 15.76
Fiber 0.04 g
Protein 1.46 g