This low-carb spaghetti squash casserole stores beautifully, making it perfect for meal prep or leftovers. To store, place the casserole in an airtight container and refrigerate for up to 4 days.

1 (about 2 ½ pounds) spaghetti squash. 1 tablespoon extra-virgin olive oil. Kosher salt and pepper, as needed. ½ cup water. Preheat oven to 375 degrees.

Serves 6. 1 spaghetti squash about 2¼ pounds 1 pound Italian Sausage 1 14 ½ -ounce can petit diced tomatoes, well drained 1 2/3-ounce package fresh basil, finely cut 1 teaspoon salt ... Skip to main .

Roasting Spaghetti Squash couldn’t be easier with this recipe. Top it off with delicious Parmesan cheese and parsley you’ve got a tasty side dish for a holiday dinner or any night of the week.

If you've never tried spaghetti squash before, you're in for a very pleasant surprise. This special squash has stringy flesh that looks just like thin noodles, which makes it one of the best low ...

Ingredients. 1 whole chicken, cut into pieces OR 1 rotisserie chicken/ precooked chicken. 3 tablespoons olive oil. 1 large onion, chopped finely. 1 large (any color) bell pepper, chopped (or ...

Directions. Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and cook until soft, 4–5 minutes.