Spaghetti Squash with Peppers
Try this squash as a low-carbohydrate alternative to spaghetti in all your favourite pasta dishes.
50 min
4 servings
120 calories
Ingredients
1 medium spaghetti squash, sliced in half and seeded
1 tbsp olive oil, divided
2 tsp Vegetable Seasoning
Sea Salt, to taste
Black Pepper, to taste
1 red bell pepper, diced
1 green bell pepper, diced
1 tsp Roasted Garlic Aioli Mix
Instructions
Preheat oven to 375° F (190° C).
Place spaghetti squash cut side up on a Sheet Pan lined with a Sheet Pan Liner and rub with half the olive oil. Sprinkle with Vegetable Seasoning and Sea Salt and Pepper.
Bake in oven for approximately 30 minutes. Once squash is tender, use a fork to scrape out spaghetti-like flesh.
Heat a frying pan over medium heat; add remaining olive oil and sauté bell peppers and Roasted Garlic until tender crisp. Add spaghetti squash, toss to mix and evenly heat. Serve immediately.
Nutritional Information
Per serving: Calories 120, Fat 4.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 20 g (Fiber 5 g, Sugars 8 g), Protein 3 g.