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Roasted Spaghetti Squash

The noodlelike squash delivers just a quarter of the carbs of traditional spaghetti, plus small amounts of carotenoids.

  • Yield: Serves 4
Roasted Spaghetti Squash

Source: Whole Living, October 2011


  • 1 halved, seeded spaghetti squash
  • 4 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/4 cup chopped parsley
  • 1 tablespoon grated Parmesan
  • Salt
  • Red-pepper flakes


  1. Heat oven to 425 degrees. Drizzle squash with 1 tablespoon olive oil. Roast until tender, about 40 minutes. Once cool, scrape flesh with a fork and toss with 3 tablespoons olive oil, lemon juice, parsley, and Parmesan. Season with salt and red-pepper flakes.

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