Vegan Keto Spaghetti Squash (Happy Thanksgiving!)

Vegan Keto Spaghetti Squash (Happy Thanksgiving!)

Ingredients

• 1 spaghetti squash ((large, about 4 cups, once cooked))
• 2 tbsp olive oil
• 1 tsp garlic powder ((large, about 4 cups, once cooked))
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp sage
• 1 tsp salt
• 1/2 tsp cracked black pepper

Instructions

1. Preheat oven to 350F.
2. Split the squash, scrape out the seeds and place facedown in a roasting pan.
3. I like to pour some water in the bottom to steam the squash (I think it helps it cook faster, and makes things less messy).
4. Roast the squash for 45 minutes to an hour, until totally done.
5. Remove the squash from the oven, and let cool.
6. Scrape out the flesh, and mix with salt, spices and oil.
7. until everything is well combined.
8. Return to the oven and cook for another 15 minutes, to evaporate extra moisture.
9. Enjoy!