SPAGHETTI SQUASH

Ingredients:

• 1 medium spaghetti squash

• 2 tablespoons olive oil

• 1 teaspoon dried dill or 1 tablespoon fresh dill, chopped

• 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped

• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 375-400°F (190-200°C).

2. Prepare the Squash:

   • Carefully cut the spaghetti squash in half lengthwise.

   • Scoop out the seeds and discard them.

3. Season the Squash:

   • Drizzle the inside of each half with olive oil.

   • Sprinkle with dill, rosemary, salt, and pepper.

4. Bake:

   • Place the squash halves cut side down on a baking sheet.

   • Bake for 45-60 minutes, depending on the size of the squash. It's done when the flesh is tender and easily pierced with a fork.

5. Cool and Shred:

   • Allow the squash to cool for a few minutes.

   • Use a fork to scrape out the strands of squash into a bowl, creating "spaghetti."

6. Serve:

   • Serve the spaghetti squash as a side dish or use it in place of pasta in your favorite recipes.

Nutrition Facts (per serving, assuming 4 servings):

• Calories: 92

• Total Fat: 7g

  • Saturated Fat: 1g

• Sodium: 20mg

• Total Carbohydrates: 8g

  • Dietary Fiber: 2g

  • Sugars: 4g

• Protein: 1g

Tips

• Versatility: Spaghetti squash is an excellent low-carb substitute for pasta, rice, or potatoes in almost any dish. Try it with marinara sauce, pesto, or as a base for a stir-fry.

• Storage: Store cooked spaghetti squash in an airtight container in the refrigerator for up to 5 days.