Summer is coming up so I decided to make a dish that is figure friendly. I decided to make a low-carb dish, spaghetti squash. I am so glad I made this dish. Although it may not be “real” pasta, it is a great substitute and you will feel so much lighter eating this dish vs. feeling stuffed after a big bowl of spaghetti.

This dish is pretty simple to make, the only thing you may have trouble with is cutting the actual squash.

Ingredients:

• 2-3 lbs of Spaghetti Squash
• Olive Oil
• Kosher Salt
• Fresh cracked black pepper

Directions:

1. Preheat oven to 375 degrees.
2. Cut the spaghetti squash in half length wise.
3. Scoop out the seeds and the strings that the seeds are latched onto.
4. When flesh is clean and smooth, drizzle olive oil, and season both halves with salt and  pepper.
5. Lay squash face side down and bake until tender (about 45 – 60 minutes). You will know it is tender when you’re able to easily stick a fork through it.
6. Once the squash is cool to handle, use the fork to make to scrape out the flesh to create long strands.

Enjoy!