This easy baked spaghetti squash casserole is the perfect low carb comfort food! When you’re craving pasta, try this healthy alternative instead.
– Spaghetti Squash – Sausage – Tomato Sauce
Rinse your spaghetti squash to remove any dirt, then dry it off. Using a large chef’s knife and a cutting board, insert your knife into the squash cutting it in half lengthwise.
Scoop out the seeds from both halves. (You can set the seeds aside if you want and roast them later on. Just rinse the seeds off and put them on a small tray and roast them.)
Once the squashes have had their seeds removed, then drizzle some olive oil over the squash, then season with salt and pepper.
Flip the squash to be face side down. Roast at 400 degrees for about 40 minutes or so. Keep in mind it might take a little more than 40 minutes, everyone’s ovens are different.
When the squash is cooked, flip them right side up. As soon as it’s cool enough to handle, then take one half at a time into your hand and with the other hand take a fork and pull out the strands.