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Spaghetti Squash Done Right

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Spaghetti Squash Done Right

When you are eating for fat loss, a big salad is one of the best things that you can eat for dinner. It’s a wonderful blend of veggies that are high in fiber and you can top it off with a hearty serving of protein. Really any mixture of fresh veggies and lean, cooked meat will do. Try to keep your rotation of veggies and protein new and exciting.

Got leftover grilled flank steak? Here’s a vibrant mix of fresh veggies to serve it up with! For the dressing use a simple drizzle of olive oil, balsamic vinegar, and freshly cracked salt and pepper. Enjoy!

Courtesy of RealHealthyRecipes.com

What you need
Servings: 4

1 spaghetti squash
1 Tablespoon coconut oil
sea salt and black pepper

Instructions

1. Preheat the oven to 400 degrees F. Line baking sheet with parchment paper.

2. Cut the ends off the spaghetti squash and discard. Slice the rest of the spaghetti squash into 1-inch rings. Use a spoon to remove the seeds from the center of each ring.

3. Rub the coconut oil over all of the spaghetti squash flesh. Generously season each ring with salt and pepper. Place the rings on the parchment paper lined baking sheet and roast in the preheated oven for 30 minutes. Flip each of the rings and roast for another 30 minutes, or until very tender.

4. Once cooled use a spoon to remove the noodles. Place all of the noodles in a large bowl and season to taste with salt and pepper. Use as a base for your favorite spaghetti sauce. Enjoy!

Nutrition
One serving equals: 61 calories, 4g fat, 7g carbohydrate, 0g sugar, 17mg sodium, 3g fiber, and 1g protein.


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