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Spaghetti Squash

The other night I was having one of those nights where I didn’t want to cook but needed a quick and healthy meal that would be filling. At home I try and only keep whole foods in the house so that I avoid processed foods. I happened to have a spaghetti squash on hand at home so I decided to make it the simplest way possible and it turned out great. I will make this again but will eat it as a side dish.

Spaghetti squash cooked has a resemblance to spaghetti strand. It’s a great low calorie, nutrient packed alternative to rice or pasta. It’s rich in B vitamins riboflavin and folate. These are both important for athletes as they promote cardiovascular health. It’s a good source of potassium with is a mineral that maintains proper muscle and nerve function.

Here’s the recipe. Enjoy!


1 Spaghetti Squash

1 tbsp olive oil or butter

1 pinch of nutritional yeast

1 pinch of hemp hearts

1 pinch of chopped herbs

A pinch of salt and pepper to taste


  1. Cut squash lengthwise and scoop out seeds

  2. Season the meat with ½ tbsp. olive oil or butter, salt and pepper

  3. Preheat heat the oven to 350 degrees

  4. Place squash in oven with open face up and roast squash in oven for 40 mins

  5. Remove squash and cool slightly

  6. Take a fork and scrap squash meat into a bowl

  7. Add Olive Oil or butter and top with nutritional yeast and favourite herbs, fresh herbs are best!

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