This Spaghetti Squash Parmesan is very, very low in calories but high on taste. One cup of spaghetti squash is only 42 calories! My new fave meal and best served right out of the oven! You can make one day ahead and reheat in microwave. I actually serve these just as you see in this photo.

First start by preheating the oven at 425 degrees. In the meantime, prepare the squash. Carefully, cut the squash in half lengthwise. Sometimes, I’ll cut the tip off and lay the squash on the flat end and cut downward keeping hands out of way. It’s always best to have a flat surface when cutting any vegetable. Take out seeds. Place the squash on a baking sheet lined with tin foil. Spray with a non-stick spray.  Drizzle olive oil on the inside of squash. Then place squash facing downward to bake for roughly 40 minutes. Once a fork pierces the squash easily it is done. If its not done after 40 minutes, just lower the oven to 400 and let it bake another 5 minutes or so.

Take it out and add a few tablespoons of jarred sauce on each half. Then pull in the squash all around the edges, mixing in the sauce. Add a few handfuls of cheese to each half. Split two cups of cheese between the four halves. You can use less or skip cheese altogether if you wish.

Place back in the oven for 10 minutes. Add the basil cut into tiny ribbons and serve warm. Enjoy!