Low Sodium Garlic-Herb Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
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3 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.
4 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh lemon juice
¼ tsp ground turmeric
⅛ tsp ground ginger
2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds with a large spoon. Brush the cut sides with 1 tbsp of the olive oil and sprinkle with the salt. Place cut-side down on a baking sheet.
2
Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance. Remove from the oven and let rest cut-side up for 5 minutes.

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