Ingredients:
1 spaghetti squash
1 Tbsp extra virgin olive oil
Dash of sea salt - optional
Mrs. Dash no sodium lemon pepper
1 garlic clove
Preheat oven to 400 F. Cut spaghetti squash in half, scoop out all of the seeds.
Peel garlic clove, smash clove with side of knife, then chop into small pieces; stir into olive oil.
Using a pastry brush, spread olive oil mixture on both sides of the inside of squash. Place face down on cookie sheet. Bake for 30-45 minutes, or until squash is fork tender on the inside.
Remove from oven. Place right side up. Allow to cool for 10 minutes before scooping out with a fork. Sprinkle with lemon pepper. Enjoy!
* The sides I prepared with the squash were roasted portobello mushrooms, fresh avocado and fresh raspberries.
“Spaghetti squash has a low glycemic index which means it will not cause a sudden spike in blood sugar. Also contains polysaccharides which is a type of fiber that prevents blood sugar from rising after meals.”