We’re into our 3rd year following a low carb/banting lifestyle and if you’ve followed my blog for any amount of time, you’ll know it’s been revolutionary in both my health and my waistline! It took a while to fully come to grips with this way of eating and of cooking. I had to throw out all the conventional knowledge that had been indoctrinated into me from a young age, about what healthy and balanced eating really is and I had to learn to take the time to prepare my meals to avoid all the convenience and processed foods available to us. It’s hard you guys, if you’ve ever taken the time to educate yourself on food labels, you’d be horrified at how food is marketed to us as being a healthy when it simply isn’t. It’s just a pile of sugar laden, chemical filled, processed crap. 

Of course some foods have been harder to substitute or replace than others, like pasta for example. Sure, we eat zoodles and I like them, nothing wrong with them, they taste good, they simply aren’t pasta but then again, they also don’t make me fat, my insulin spike or my stomach cramp like conventional wheat or carb based products do to me now. I simply can’t stomach wheat based or carb based foods anymore. 

When we first embarked on this journey, I followed  a lot of overseas bloggers and Instagrammers to get ideas for recipes and easy meals and the one vegetable that kept cropping up but which I could not, for love or money, find locally, was the Spaghettie Squash which is apparently a fantastic alternative to zoodles or pasta. 

Then, last week…… ta… dah… dah…dah…..

Spaghetti Squash

I found it….. the elusive Spaghetti Squash at Woolworths! Check it out, you can even order it online from them and at only R24 bucks, it works out to not just a healthier, but also a cheaper alternative to conventional pasta!

Preparation – Spaghetti squash can be baked, boiled, steamed, and/or microwaved. It can be served with or without sauce, as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds

Nutrition – Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.

And it’s as easy to prepare too!

Roasted Spaghetti Squash

Sharon van Wyk
A delicious and healthy pasta alternative.
Prep Time 1 hr 20 mins
Cook Time 1 min
Total Time 1 hr 20 mins
Servings 4


  • 1 x Spaghetti Squash
  • Salt
  • Pepper
  • Olive Oil


  • Preheat your oven at 180 degrees C
  • Cut the Spaghetti Squash in half and remove the seeds
  • Sprinkle with olive oil, salt & pepper
  • On an oven rack, over a baking tray, cook the squash for one hour, open side facing down so that excess liquid can drain out
  • After an hour, remove from the oven, stick a fork through the skin, if the fork slides in, the squash is cooked.
  • Flip over and using a fork, scrape the insides of the squash to get a stringy, spaghetti styled veg noodle.


Serve with a flavored butter as a side dish to any meal or as a pasta substitute with your favorite pasta sauce.

Spaghetti Squash HalvesIt’s not pasta you guys, but, it doesn’t make me fat, it doesn’t give me stomach cramps or irritate my IBS, it’s low in carbs and super healthy and it tastes good too. That’s a win all round in my book!

Spaghetti Squash Cooked