This very low carb, naturally gluten-free pasta alternative contains less than a quarter the amount of carbohydrates as regular pasta, and it’s super-easy to prepare. Spaghetti squash takes on the texture of pasta when cooked, making it the perfect substitute. (Plus, it’s higher in fiber and lower in calories than its counterpart.) The squash is perfect when tossed in your favorite tomato sauce, pesto or just served directly out of the oven.
1 medium spaghetti squash (about 1 ½ pounds)
2 teaspoons olive oil
1 clove garlic
¼ teaspoon fresh cracked black pepper
¼ teaspoon sea salt
Preheat oven to 400°.
Wash squash thoroughly. Cut in half and remove seeds.
Massage olive oil, black pepper, sea salt and garlic into the squash and cook cut side up for 35 to 40 minutes.
Once tender, scrape with fork creating long strands. Toss with your favorite sauce and serve.
Chef Nikki is the founder of Mostly Vegan, a health food consultancy based in NYC. Previously, she was the executive chef at the acclaimed raw vegan restaurant Pure Food and Wine. You can find her at mostlyvegan.com, on Instagram at @mostlyvegan or contact her via email at nikki[at]mostlyvegan[dot]com