Roasted Spaghetti Squash
The noodlelike squash delivers just a quarter of the carbs of traditional spaghetti, plus small amounts of carotenoids.
- 1 halved, seeded spaghetti squash
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1/4 cup chopped parsley
- 1 tablespoon grated Parmesan
- Red-pepper flakes
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.