SparkPeople Advertisers Keep the Site Free

3.6 of 5 (39)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 265.5
  • Total Fat: 16.9 g
  • Cholesterol: 42.9 mg
  • Sodium: 1,050.9 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 4.0 g
  • Protein: 11.0 g

View full nutritional breakdown of Squash your Pasta calories by ingredient
Report Inappropriate Recipe

Squash your Pasta

Submitted by: TFLAHERTY

Introduction

A delicious alternative to pasta. A delicious alternative to pasta.
Number of Servings: 6

Ingredients

    6 cups spaghetti squash
    2 cups spaghetti/marinara sauce (tomato sauce)
    36 slices of pepperoni
    6 tbsp parmesan cheese, grated

Directions

Cut your squash in half and scoop out the seeds.
Place face down on a baking sheet and bake at 400* for 40-50 minutes or until done.
Once cooked, remove from oven and use the tines of a fork to remove the squash from the skin and place in a bowl.
Heat sauce in the microwave until hot and pour over squash. Top with pepperoni and sprinkle with parmesan cheese. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user TFLAHERTY.





TAGS:  Beef/Pork |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 17 of 18 people found this review helpful
    I prick spaghetti squash all over with a fork, microwave on high for 3 minutes, turn it over and microwave 2 minutes more, then let is sit for 5 minutes before cutting open. - 2/14/09

    Was this review helpful?   yes  No

  • Good
    9 of 10 people found this review helpful
    Spaghetti squash are bears to cut in half! That said, I like this, but my kids didn't. If you want to try something a little different, I added about a cup of the leftover squash (no sauce!) to a pot of chili. It gave it a really good, fresh flavor. - 2/14/09

    Was this review helpful?   yes  No

  • Incredible!
    9 of 9 people found this review helpful
    OR steam the squash- Microwave 1 minute, cut in 1/2 length wise, place in 1 inch water in pan, cover pan, bring to boil, simmer for 12 minutes- let cool. Scoop out squash- it shreds as you scoop it out. Serve with sauce. I make this once a week to replace pasta. - 2/14/09

    Was this review helpful?   yes  No

  • Incredible!
    8 of 8 people found this review helpful
    I LOVE spag squash!!! We roast ours whole then cut in half. Very easy and wonderfully tasty. If you use marinara sauce, ground lean meat and veggies, you can have a plate full of comfort with few calories. - 2/17/09

    Was this review helpful?   yes  No

  • O.K.
    6 of 7 people found this review helpful
    I use spaghetti squash quite a bit, using the prick with a fork/microwave method to cut the squash open. I won't be adding pepperoni to it, but turkey meatballs & mushrooms with the sauce make a good dish. Just plain, sprayed with butter sub., S & P, and parm is good too! - 2/14/09

    Was this review helpful?   yes  No


  • 5 of 5 people found this review helpful
    Due to the fact that it IS so hard to cut raw, without a saw, I cook mine whole, 400 degrees for about an hour, definately poke it with a knife. Then cut in half after it has cooled. I personally could eat it with nothing on it.Sometimes add a honey/brown mustard sauce or even just cinnamon - 3/31/10

    Was this review helpful?   yes  No


  • 5 of 5 people found this review helpful
    How absolutely yummy. Our family loves squash with cinnamon and pumpkin spice. This will be on our menu today. - 3/31/10

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    I love spaghetti squash. I use it like this, and also as a substitute for rice for chinese recipes. - 2/16/09

    Was this review helpful?   yes  No

  • Very Good
    5 of 7 people found this review helpful
    leave off the pepperoni - 2/15/09

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    If like me, you could not cut the squash in half (mine was the size of a football!), then you can pierce the skin with a knife and bake it whole. I baked it in a dish for a total 40-45mins. Halved it, then forked it. You can fork it down to the skin, I only used sauce, tasted gr8, fridge~5 days. - 4/28/10

    Was this review helpful?   yes  No


  • 4 of 4 people found this review helpful
    I tried spaghetti squash with melted lowfat cheese! Even after draining the squash well, the cheese sauce was a bit 'runny'...but it satisfied my craving for 'mac & cheese' - 2/14/09

    Was this review helpful?   yes  No

  • Very Good
    3 of 4 people found this review helpful
    I like this recipe I have been wanting to try this..thanks. - 2/14/09

    Was this review helpful?   yes  No

  • Good
    3 of 4 people found this review helpful
    It was difficult to work with the squash and the taste and consistency wasn't quite favorable. The sauce, pepperoni, and parmesan was the delightful part. - 2/14/09

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    I use an electric pressure cooker to cook my squash. It makes is fast and easy. - 4/1/10

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    love spag. squash. I bake it for 40-50 min. then take it out, turn it upright and fill the bowl part up with an apple or pear sprinkled with cinnamon and ff maple syrup or brown sugar, OMG, soooo good. oh ya, put it back in the oven for another 15-20 minutes, then its ready and sooooo good. - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I made this without the pepperoni to cut the fat and use my own marinara sauce. That cuts down on the fat and sodium. (Jarred sauces have too much salt AND sugar) We also cut the parmesan in half and were very happy. We had grilled chicken breast on the side for our meal. - 8/24/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I love spagetti squash fixed this way. The only difference is I don't use the pepperoni. Brown turkey italian sausage, then add to the spagetti sauce. Serve over cooked spagetti squash. - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    make this all the time. It is yummy - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    leave off the pepperoni and added a leaner source of protein - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I made this, my husband was impressed at the flavor. He is Italiand and didn't miss the pasta. - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    for those who think the pepperoni is bad, there's a turkey pepperoni on the market that is lower in fat and calories than regular pepperoni and is very tasty. - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    great - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    Love it! - 3/31/10

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I like this recipe - 3/31/10

    Was this review helpful?   yes  No

  • Good
    1 of 3 people found this review helpful
    When I use spaghetti squash in place of spaghetti...I saute veggies in EVOO and then toss all with the cooked squash. LEave out the pepperoni unless you want to saute some ground white chicken with the veggies. - 2/16/09

    Was this review helpful?   yes  No

  • Very Good
    1 of 3 people found this review helpful
    I like squash, so this sounds good. - 2/15/09

    Was this review helpful?   yes  No


  • 1 of 3 people found this review helpful
    Sounds good but not liking the sodium. - 2/14/09

    Was this review helpful?   yes  No


  • 1 of 2 people found this review helpful
    If you are allergic to tomatoes, try adding pesto sauce instead. I mix in ground meat or shrimp and add mushrooms, onions and black olives. My grandchildren who have allergies love it. - 2/14/09

    Was this review helpful?   yes  No
  • Love spaghetti squash! I rather have that than pasta anyday!! - 7/3/13

    Was this review helpful?   yes  No
  • What is spaghetti squash, is it the same as the yellow squash? I don't think I've ever tried it? Thanks - 12/29/10

    Was this review helpful?   yes  No
  • This reminded me of my 1st try many years ago. I put whole, uncut squash in microwave. It exploded! Now I saw it in half & bake or steam it then use it in stir fry & a great spaghetti salad. - 12/28/10

    Was this review helpful?   yes  No
  • Have some leftover spaghetti squash in the refrigerator that I may just use the ideas here to finish it off. My sons may even like it with the addition of the pasta sauce and pepperoni. - 12/28/10

    Was this review helpful?   yes  No
  • Squash has more texture, more vitamins - it's a FAR better choice than pasta. GREAT recipe!! - 12/28/10

    Was this review helpful?   yes  No
  • I love spaghetti squash and will be trying this w/o the pepperoni! - 12/28/10

    Was this review helpful?   yes  No
  • I love spaghetti squash & my doubting BF has also been converted! - 12/28/10

    Was this review helpful?   yes  No
  • There is a turkey pepperoni folks that is yummy & much leaner, however, I love my spag.squash with salt & pepper & a spray of I Can't Believe It's Butter. So tasty that way! - 12/28/10

    Was this review helpful?   yes  No
  • I love spaghetti squash. I just recently started using it as a replacement for rice as well as pasta. - 12/28/10

    Was this review helpful?   yes  No
  • This is very tasty--I make it all the time-- - 12/28/10

    Was this review helpful?   yes  No
  • Great, but with eggplant instead of the pepperoni! - 12/28/10

    Was this review helpful?   yes  No
  • Everybody in the house liked this dish. I mixed a whole jar of Prego Heart Smart sauce and the pepperoni and heated it in a saucepan and then poured over the squash and mixed. If you count the parm separately the dish comes in at only 3.6 grams of fat and 183.7 calories when prepared this way. - 5/3/10

    Was this review helpful?   yes  No
  • I have been making a similar recipe for a few years now using spaghetti squash instead of pasta and I love it. Great recipe! - 4/13/10

    Was this review helpful?   yes  No
  • I've had spaghetti squash alot...used to grow it. Good flavor, low cal...but does hold more water in recipes...like making the cheese a little runny. VERY good for you!!!!! - 4/3/10

    Was this review helpful?   yes  No
  • I have a similar recipe and I make a marinara with added vegetables so this is a vegetable smorgasboard for me! - 4/2/10

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    The recipe would be good, except for the amount of SODIUM... if one is trying to lose weight, the amount of salt is as important, as the sugar and fat content, Sparkpeople, should be creating recipe's with much less salt.... - 4/1/10

    Was this review helpful?   yes  No
  • I think I would be inclined to add really lean ground beef and get rid of the pepperoni also. Looking forward to trying it. - 4/1/10

    Was this review helpful?   yes  No
  • I love the squash, but NO pepperoni! - 3/31/10

    Was this review helpful?   yes  No
  • I have used ground round and ground trukey in this also. Great anyway you fix it. - 3/31/10

    Was this review helpful?   yes  No
  • Leave out the pepperoni and doctor the sauce with a lot of garlic. - 3/31/10

    Was this review helpful?   yes  No
  • I would try this, but would use chicken instead of pepperoni. - 3/31/10

    Was this review helpful?   yes  No
  • I use spaghetti squash all of the time including this recipe. It is great!!! - 3/31/10

    Was this review helpful?   yes  No
  • I love spaghetti squash and sauce too! - 3/31/10

    Was this review helpful?   yes  No
  • Yummy! - 3/31/10

    Was this review helpful?   yes  No

  • O.K.
    0 of 2 people found this review helpful
    The high sodium is maybe due to the pepperoni and parmesan. I make a similar dish with ground turkey and low salt/fat mozzarella and plenty of spices. I am lucky that salt doesn't seem to be a health issue for me, but I do try to keep it to a minimum. Microwaving the squash tons - 2/16/09

    Was this review helpful?   yes  No


  • 0 of 2 people found this review helpful
    I would make this MINUS the Pepperoni....gives you TOO much sodium. - 2/14/09

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    This is a keeper, I have been looking for a Great Spagetti Squash recipe for years and this is it!!!! - 2/14/09

    Was this review helpful?   yes  No