Tasty Thursday: Spaghetti Squash with Sauce

If you have never had spaghetti squash, now is the time to try! It's is a seed-baring variety of winter squash. When uncooked, the center of the squash firm like any other winter squash, however when cooked the inside falls away from the flesh in ribbon-like strands (like spaghetti).

We all know pasta is cheap and filling, but it's certainly not the healthiest choice. Spaghetti squash is a great alternative to regular spaghetti, because it is loaded with nutrients, low in carbohydrates, high in fiber, and is only about 40 calories per cup! (Compared to regular spaghetti which has 170 calories per cup).

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Cooking spaghetti squash

  1. Cut the squash in half lengthwise, and scoop out the seeds.  Place squash cut side down in a baking pan. Bake the spaghetti squash in the oven at 350 F for 45 minutes. Remove from oven and allow to cool, until it can be handled. Using a fork, loosen the spaghetti squash.
  2. Spray a non-stick skillet with cooking spray.  Add the cooked spaghetti squash “noodles” to the pan, and add garlic powder, salt, and pepper (along with other seasonings if you choose). Let squash cook for about 2-3 minutes, stirring constantly until squash has become more tender and excess moisture has cooked out of squash.
  3. Add Parmesan cheese to the squash and cook for another 2-3 minutes, until the Parmesan starts to become brown and crispy. Remove from pan and add spaghetti sauce (if desired you can microwave sauce before serving for 1-2 minutes). Mix well and serve warm.

Add some sauce  

Either pick up your favorite sauce to enjoy over your "pasta" or make your own! You can also sauté some veggies or add ground turkey to a spice up any pre-made sauce!



Lauren R.