Spaghetti Squash With Cinnamom Spice Butter 6 Net Carbs Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet lightly with cooking spray.
• Heat spaghetti squash in the microwave for 1 minute. Cut in half and scoop out seeds. Place cut-side down on the baking sheet.
• Bake squash in the preheated oven until softened, about 30 minutes. Flip over with tongs. Place 1 tablespoon butter into each cavity; sprinkle brown sugar inside. Dust squash with nutmeg and cinnamon and fill with sliced apples.
• Continue baking squash until apple slices are tender, 30 to 40 minutes more.
• Divide apple slices among serving plates. Scrape squash out of the skin with a fork and drop over apple slices.

Steps:

• Heat oven to 350*F.
• Pierce squash in several places with a knife; set on a baking sheet.
• Bake until tender when pierced with a knife, about 1 hours.
• Meanwhile, melt butter, parmesan, parsley, oregano, and garlic in small saucepan over med heat.
• Cut squash in half lengthwise.
• Discard seeds, loosen strands with fork and remove from the shell.
• Transfer to a large bowl, toss with butter mix, then add salt and pepper to taste. Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
• Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
• Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.