per 1 serving size (Recipe makes 2 servings)
Amount Per Serving
Calories from Fat 134
% Daily Values*
Total Fat 14.90
Saturated Fat 9.36
Polyunsaturated Fat 1.53
Monounsaturated Fat 2.77
Total Carbohydrate 14.96
Dietary Fiber 4.05
Vitamin A 8.50%
Vitamin C 25.00%
* Nutritional Values are estimated and may vary
The lobster was buttered with coconut oil, but you can use grass fed or clarified butter if you prefer.
First, if you havenâ€™t baked your squash, set your oven to 400Â°F. Poke holes around the squash using a knife and place on a lined baking sheet before transferring into the oven. Bake for 30 minutes.
When ready, slice squash in half and use a fork to scrape out the spaghetti strands. You can either waste the seeds, or save them and roast them to enjoy as a heathy protein snack :)
Next, switch your oven settings to broil.
Remove the clear shell covering the meaty part of the lobster tail. I find that kitchen scissors are most efficient with getting it out.
Next mix melted coconut oil, garlic powder and sea salt in a cup and brush the exposed part of the lobster with it.
Place in the oven on a lined baking sheet with the meaty part facing up. Broil for 5-7 minutes or until bubbly and cooked.
Meanwhile, place a skillet over medium heat and grease with a dash of coconut oil. Place squash pasta in the skillet and sautÃ© with onions, tomatoes, and Mrs Dash. Let it sautÃ© for about 1 minute until the flavours are well blended in.
When ready, plate your spaghetti squash and top with the lobster tail. You will never miss lobster lunches again!