Spaghetti squash is tasty and loaded with beta carotene, fiber, and it’s also only about 10 calories per cup. This recipe is loaded with extra herbs and spices that are not only tasty but great for you. You can make this dish in place of a traditional pasta-based recipe, and you can even add any extra vegetable of your choice (and protein of your choice too- like chicken or fish).
Try having this spaghetti squash bake for lunch or dinner, and it even makes great leftovers too for a lunch meal during your busy week.
Cut spaghetti squash in half and place in glass dish face down. Place dish with spaghetti squash into microwave on high heat for 12-15 minutes or until soft.
While the spaghetti squash is cooking, heat a sauce pan over medium heat and add olive oil, garlic, and carrots, stir for 3 to 4 minutes.
After 3 to 4 minutes add the rest of the ingredients (vegetables etc) and sauté on low to medium heat until the vegetables are soft.
Remove spaghetti squash from the microwave, and using a fork, scoop out the insides of the squash into the sauté pan over the rest of the vegetables (Note: instead of adding the spaghetti squash to the pan at this point you can also add the sautéed vegetables to the inside of the squash and eat with a fork as pictured above if desired).
Mix spaghetti squash together with the vegetables and add lemon juice. Then stir for 1-2 minutes.