Low Sodium Apple Cider Glazed Spaghetti Squash

Total time55 min

Prep time10 min

Cook time45 min

Low Sodium Apple Cider Glazed Spaghetti Squash

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 cloves garlic, minced
3 tbsp apple cider vinegar
1 tbsp honey
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp fresh thyme leaves

For serving

1 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle evenly with the salt.
2
Roast the squash for 40–45 minutes, until the flesh is tender when pierced with a fork and the edges are lightly golden.

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