- 1 spaghetti squash
- 1 Tablespoon (15 ml) coconut oil
- Preheat oven to 375 F (190 C).
- Chop the spaghetti squash in half, scoop out the seeds, cover the inside of the spaghetti squash with coconut oil, place both squash halves face down in a baking tray, and place the baking tray into the oven.
- Bake for 45 minutes.
- Use a fork to pull the spaghetti squash strands out of the squash or serve the halves as is topped with chili or tomato sauce or with some additional coconut oil or else with some ghee.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 2 cups
- Calories: 250
- Fat: 7 g
- Carbohydrates: 15 g