The Ingredients:
- Spaghetti squash
- Half a stick of margarine/butter
- seasoning salt
- Parmesan cheese (I used the green one, ya know)
The Method:
Basically I made an alfredo because it’s just butter and cheese but I cut, de-seeded, seasoned, put some margarine on, and roasted the squash cut side up at 400 degrees for about 90 minutes. I checked it half way through to make sure everything was ok. Afterwards, I let it cool then shredded it with a fork, added to a bowl, dumped parmesan cheese on it and tossed everything together.
It’s nice to have the salty/cheesy/indulgent component of pasta but make it keto. In hindsight I should’ve roasted it a little longer because I ended up using some of these leftovers and air frying it for 15 minutes. It got these nice crispy bits but softened up the squash more.