- 1 cup Spaghetti Squash
- 1 tablespoon butter, unsalted
- 1 cup cherry tomatoes
- Roast your spaghetti squash by cutting the squash in half, placing both sides on a cookie sheet, and baking at about 350 for 30-45 minutes. Once cooked, scrape the inside with a fork, until the strings are released from the shell. If unfamiliar, go here to look at a past blog.
- Mix 1 tablespoon of melted butter into the squash and serve sprinkled with cherry tomatoes, as they serve as eyes.
Calories: 50kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 12mg | Fiber: 1g | Sugar: 3g