Spaghetti with a Squash Twist

Spaghetti Squash has half the calories and carbs of any other winter squash, so how can it be so dense with nutrients like vitamin C (to repair and support immunity) and potassium (to recover from dehydration and maintain heart health)? This recipe will replace traditional spaghetti forever with a perfect substitute for everyone's favourite comfort food: pasta! You will not believe how delicious this is at 40 calories a cup and super-loaded with nutrition. A winter-time seasonal indulgence. See our Tomato Sauce Recipe for serving suggestions, but this baked veggie can be enjoyed with your favourite pasta sauce or keep it simple with olive oil and fresh herbs.
Cooking time/temp: 
60 mins at 400 degrees farenheit
Ingredients: 

1 Spaghetti Squash

Instructions: 

Slice a spaghetti squash in half and remove the seeds. Turn both halves of the squash flesh down in a glass baking pan and add 2 tbsp of water. Cover with foil but allow to vent at the sides. Bake at 400 degrees for 60 minutes or until flesh of the squash seperates from the peel that look just like yellow spaghetti strands - so delicious!