Roasted Spaghetti Squash with Basil and Parmesan


1 Medium size spaghetti squash

1 1/2 tbsp coconut oil or MCT oil

1 tbsp lemon juice, fresh

1/2 tsp dry basil

1/4 cup parmesan

Salt and pepper to taste


1. Cut the spaghetti squash length wise and clean out the seeds with a spoon.

2. Brush with melted down coconut oil.

3. Salt and pepper by taste.

4. Turn upside down on a baking sheet with parchment paper.

5. Roast in the oven on 375F for 40-50 minutes or until tender.

6. Shred down with a fork.

7. Add 1 tbsp lemon juice and 1/2 tsp of basil into the remaining coconut oil and mix together.

8. Toss the mixture with the spaghetti squash.

9. Top with parmesan cheese and serve immediately.

10. Enjoy!

By Vala Vincent

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