Ingredients
Scale
- 1 medium Spaghetti Squash
- 2 tablespoons Olive Oil, extra virgin
- 1 medium Onion, diced (yellow)
- 1 teaspoon Garlic Powder
- Salt, to taste
- Pepper, to taste
- 1 teaspoon Paprika
- Chopped Fresh Herbs (such as parsley or chives), to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over each half and sprinkle with salt and pepper.
- Place cut-side down on a baking sheet lined with parchment paper.
- Roast for about 30-40 minutes until tender.
- Once the squash is cool enough to handle, use a fork to scrape out the strands into a large bowl.
- In a skillet over medium heat, add a tablespoon of olive oil.
- Once hot, add diced onion and sauté until translucent (about 5 minutes).
- Add garlic powder, paprika, salt, and pepper; stir well.
- Add shredded spaghetti squash to the skillet with sautéed onions.
- Toss everything together until well combined.
- Stir in chopped herbs at this point if desired.
- Using your hands or a measuring cup, form small patties from the mixture, about 1/2 inch thick.
- Place them back onto your baking sheet lined with parchment paper.
- Drizzle or brush tops lightly with olive oil before baking again at 400°F (200°C) for about 20 minutes or until golden brown and crispy on top.
- Garnish with fresh herbs before serving immediately.
Notes
Store leftovers in an airtight container.
Reheat in a skillet for crispiness.
Serve with avocado and salsa toppings.
Add cheese for extra flavor boost.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 150 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg