Description
This recipe features spaghetti squash as a nutritious alternative to pasta, perfect for the Daniel Fast.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt to taste
- Pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over the cut sides and season with garlic powder, onion powder, salt, and pepper.
- Place the squash cut side down on a baking sheet and roast for 30-40 minutes.
- While the squash is roasting, prepare the cherry tomatoes in a bowl and add fresh basil.
- Once the squash is tender, remove from the oven and scrape the flesh with a fork to create spaghetti-like strands.
- Toss the spaghetti squash strands with the tomatoes and basil mixture.
- Serve warm and enjoy your meal.
Notes
- Store leftovers in an airtight container in the fridge.
- This dish is best served fresh.
- Feel free to add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: daniel fast spaghetti squash recipes