Do you love pasta but want to give the whole low-carb thing a try?

Well, you and I are in the same boat right now. You can look at all the recipes I have contributed here, and you’ll be able to see I’m pretty much a carb-ovore.

But, sometimes a body needs a little break from all those starches. What’s a pasta loving girl to do?

Oh wait, what’s that over there? It’s spaghetti squash to the rescue!

Spaghetti squash is really easy to make, and once you’ve prepared it, you can top it with most any pasta sauce you love. I’m going to share one of my favorite ways to do make this faux-pasta.

Here’s what you’ll need to serve 6-8 people:

• 2 whole spaghetti squash
• 2-3 tbsp olive oil
• 2 handfuls fresh basil
• 1 bunch cherry tomatoes
• 1 lemon
• salt and pepper to taste
• 1 cup mozzarella cheese (optional)

First, preheat the oven to 450 degrees F, then simply split the squash in half with a knife and scrape out the seeds. Drizzle with a touch of olive oil and salt to taste and bake for about 30 min in the oven. Be sure to place the squash face down on the pan or baking tray.

While it bakes, you can go ahead and make the sauce. It’s super easy. Just rip the basil into small pieces and place in a bowl. Slice the cherry tomatoes in half and toss in with the basil. Squeeze in the juice of one lemon. Add salt and pepper to taste, and another drizzle of olive oil. Swirl it around in the bowl to combine.

When the squash is cooked, scrape it’s stringy flesh out from the shell with a spoon. Top it with the sauce and give it a gentle mix. Sprinkle with some shredded mozzarella and let the heat from the squash melt it ever so slightly.

Voila! A low-carb pasta that should satisfy your cravings in no time.

Enjoy!

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Relephant:

Delicious Cilantro Pesto. {Vegan, Gluten Free Recipe}

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Author: Kathryn Muyskens

Editor: Travis May

Photo: Cary Bass-Deschenes/Flickr