Lemon and Basil Spaghetti Squash Serves: 6 / Prep time: 20 min. / Cook time: 60 min.
Getting your vegetables in can always be a challenge. This recipe is great as a little goes a long way (meaning you can make a big batch and have this over the next few days. Spaghetti Squash is a great complex carbohydrate, low calorie and filling.
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Ingredients: • 3 spaghetti squashes • sea salt and black pepper • coconut oil spray
For the Dressing: • ½ cup pitted green olives • ½ cup fresh basil leaves • 3 tablespoons Lemon Zest • 3 tablespoons lemon juice • 3 tablespoons olive oil • sea salt and black pepper
Directions: 1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Cut the ends off each spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring.
3. Spray or rub coconut oil over all of the spaghetti squash flesh. Generously season each ring with salt and pepper. Place the rings on the parchment paper lined baking sheet and roast in the preheated oven for 30 minutes. Flip each of the rings and roast for another 30 minutes, or until very tender.
4. Once cooled use a spoon to remove the noodles. Place all of the noodles in a large bowl.
5. Combine the dressing ingredients in a food processor and pulse until well combined.Pour the dressing over the spaghetti squash noodles and mix until fully incorporated.
Serve immediately. Enjoy!
Nutritional Analysis: Calories: 38; Fat: 2 g; Carbohydrates: 3 g; Sodium: 12 mg; Fiber: 1 g;Protein: 1 g; Sugar: 0 g