Spaghetti Squash

Spaghetti Squash

This veggie is growing in popularity among people who love the taste, texture and "feel" of having pasta with a meal, yet they don't care for the belly-busting side effects of the grain product.

Enter spaghetti squash. It won't look like much when you slice it open, but bake for 30 minutes and you'll have a tasty, low-carb side dish that will satisfy your hunger.

This recipe is great for weight loss when eaten inside or outside the Metabolic Window.

You'll need:

Spaghetti squash

Olive Oil

Basting brush

Baking sheet

Seasonings (salt, pepper, garlic powder, onion powder - or anything you like!)


Pre-heat oven to 375.

Slice squash in half length-wise.

Baste insides with olive oil and add seasonings.

Arrange side-by-side on baking sheet and bake 30-40 minutes.

Scoop with fork, making long, shallow strides to extract squash. If it doesn't look like noodles, bake for a few more minutes.

Serving suggestions:

Great under or beside any dish outside (or inside) the Metabolic Window. Don't be silly and expect this to taste just like pasta. Then again, pasta doesn't taste much like anything on its own, either! Season this veggie to taste; add a little butter and parmesan, or the 5:17 Spaghetti Sauce to give it a little something extra, if needed!

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