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Rated 5.0 stars by 1 users
Dinner
Italian
Boro Team
6 (½ squash per serving)
15 minutes
80 minutes
A wholesome low-carb twist on pasta night—spaghetti squash baked twice with butter, nutritional yeast, herbs, and hearty pasta sauce.
3 spaghetti squash
24 oz pasta sauce
Nutritional yeast (to taste)
Italian seasoning (to taste)
Oregano (to taste)
Basil (to taste, fresh or dried)
Garlic powder (to taste)
Salt (to taste)
Ghee or butter (for topping)
Preheat oven to 350°F. Cut squash lengthwise and scoop out seeds.
Place squash cut side down in a baking dish with 1 inch of water. Bake for 1 hour.
Remove from oven. Using a fork, shred the insides into spaghetti-like strands, keeping them in the shells.
Add a dollop of ghee/butter, nutritional yeast, and seasonings. Mix gently inside the shell.
Top with pasta sauce and more nutritional yeast.
Return squash boats to oven and bake an additional 20 minutes.
Let cool for 5 minutes before serving.
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