Squash is one of those classic holiday flavors. Spaghetti squash is great in place of noodles in typically carb-laden treats, but is also just good on its own, as a side. This super-easy garlic spaghetti squash dish is a perfect complement to any meal, including vegan keto! From Meat Free Keto.
1 large spaghetti squash (about 4 cups, once cooked)
2 tbsp olive oil
1 tsp garlic powder (or 2 cloves, minced)
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp sage
1 tsp salt
1/2 tsp cracked pepper
Preheat oven to 350F.
Split the squash, scrape out the seeds and place face down in a roasting pan. I like to pour some water in the bottom to steam the squash (I think it helps it cook faster, and makes things less messy).
Roast the squash for 45 minutes to an hour, until totally done.
Remove the squash from the oven, and let cool.
Scrape out the flesh, and mix with salt, spices and oil. until everything is well combined.
Return to the oven and cook for another 15 minutes, to evaporate extra moisture.