Spaghetti Squash Spaghetti

Try this high fibre & low glycemic twist on your favourite pasta recipe!

Ingredients

Pasta

• 1/2 spaghetti squash

• 2 oz of dried spaghetti

• 1-2 cloves of garlic

• 2 tsp olive oil

• 1/2 tsp lemon zest

• 1/3 cup of Parmesan cheese

• Salt & pepper, to taste

• Olive oil, to drizzle

Toppings

• 3 oz protein of choice, cooked (ex: bacon, shrimp, chicken, etc)

• A handful of washed green beans with ends chopped

• 1 tsp olive oil

• 1-2 cloves of garlic

Instructions

1. Preheat the oven at 375 F. Line a baking sheet with parchment paper.

2. Slice the spaghetti squash in half and place it flat side down on the sheet.

3. Poke holes in the squash with fork. Bake for 30 minutes until the squash is tender.

4. Boil the spaghetti until al dente. Drain and keep a bit of the pasta water.

5. Using a fork, shred the spaghetti squash.

6. In a heated pot, heat the oil and garlic to cook for 15 seconds, then toss in the spaghetti, lemon zest, parmesan cheese and salt & pepper.

7. In a separate oiled pan, cook the protein of choice.

8. Using the same oil and pan, cook the garlic and toss in the green beans until they’re nice and crispy.

9. Assemble your dish, grate some extra parmesan if necessary!

10. Enjoy!