Serves: 4-5
Time to make: 1 hour and 10 minutes
Time to make: 1 hour and 10 minutes
- Gluten Free
- Dairy Free
- Sugar Free
- Low Sulfur
- Vegetarian
- Vegan
- Candida Approved
Ingredients
- 1 spaghetti squash
- 6-8 sprigs of fresh rosemary
- Extra virgin olive oil
- Sea salt
- Black pepper
Directions
Preheat oven to 375°F (190°C). While the oven is preheating, cut the spaghetti squash in half longways and scoop out the innards with a spoon. Apply a thin coat of olive oil to a baking tray and add the spaghetti squash cavity side up. Add olive oil to each half -- especially the border area -- and add sea salt and black pepper. Now use your hands and massage the olive oil, sea salt, and black pepper into and all over each half. Then simply toss 2-3 sprigs of rosemary into each halves' cavity and place in the oven for exactly 60 minutes.
When the 60 minutes are up, remove the spaghetti squash from the oven and stroke the innards with a fork to release the squash and mix the seasonings. Wait for it to cool and enjoy!