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4.6 of 5 (14)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 72.7
  • Total Fat: 2.0 g
  • Cholesterol: 4.0 mg
  • Sodium: 181.8 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.5 g

View full nutritional breakdown of Spaghetti Squash calories by ingredient
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Spaghetti Squash

Submitted by: KIMBERH801
Spaghetti Squash

Introduction

A great alternative to famous comfort food - spaghetti! A great alternative to famous comfort food - spaghetti!
Number of Servings: 4

Ingredients

    1 Medium Spaghetti Squash
    1 Can of Tomatoes, chopped
    Italian Seasoning
    1/4 Cup of Parmesan Cheese, grated
    Salt and Pepper to taste.

Directions

Preheat the oven to 350 degrees.

+ Cut the squash in half, and scoop out the seeds.
+ Place both halves of the squash in a shallow baking dish with a little water.
+ Bake for 45-60 minutes or until tender.
+ Mix tomatoes and italian seasoning to create a marinara sauce.
+ Let squash sit until cool/warm. (Not hot!)
+ Carefully take a fork and begin scraping the inside of the squash creating a "spaghetti-like" resemblance.
+ Spoon spaghetti squash onto a plate and top with marinara sauce.
+ Serve with parmesan cheese.


* I add black olives sometimes for a little extra kick! This recipe can be interchanged with any pasta dish. I also like this with shrimp and a olive-oil garlic sauce. It's a great recipe!

Number of Servings: 4

Recipe submitted by SparkPeople user KIMBERH801.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    Finally a recipe with no garlic in it! Thank you!! I cook the squash before I cut it open! If you take a spike and poke holes all over it, put it in a shallow baking dish with a little water and bake for an hour it will be easier to cut and get the seeds out. Plus you get the spaghetti consistency. - 1/25/10

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  • Very Good
    2 of 2 people found this review helpful
    Very tasty and super easy!
    I've had success putting the whole squash in my large crock pot. After cooking on high for 2.5 hours, cool and then it's easier to handle when cutting it open and scooping out the seeds. Crock pot cooks differently, so you should probably check for tenderness after 2 hrs. - 7/21/10

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  • Very Good
    1 of 1 people found this review helpful
    This can be a 10 minute meal! I just pierce the whole squash several times with a knife and microwave it on high 10 minutes while I make whatever sauce we are using. Sometimes we don't use any sauce at all. We just drizzle with olive oil and season with salt, pepper and Parmesan cheese. - 5/19/13

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  • 1 of 1 people found this review helpful
    do you put the halves facing up or down? does it matter? - 3/23/11

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  • Great! - 4/8/14

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  • I love spaghetti squash. It can be plain, or with butter, or with marinara sauce, or parmesan cheese, or EVOO, S&P, etc, - 10/30/13

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  • this was amazing! I have tried to convince my family to try spaghetti squash for a few years, and after trying this recipe everyone is hooked! thank you :) - 3/31/12

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  • What a great alternative to pasta! Thanks for sharing! - 6/25/11

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  • I also added extra lean ground chicken and sliced mushrooms, and I topped the dish with some parmesan - YUMMY - I don't miss pasta at all now!! - 9/22/10

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  • I use a jar of Bertolli spaghetti sauce with ground turkey breast and it is even simpler and since I'm by myself I can freeze leftovers individually. - 9/7/10

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  • delish ;^) - 4/5/10

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  • I love this recipe, and Dd loves it too. I add extra garlic to the sauce, and I serve with a salad and whole grain bread. A healthy meal all in one. - 9/17/09

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  • I was really hoping that the squash would be more spaghetti-noodle like :-) but that's just wishful thinking! However, it was very good! I added mushrooms to my sauce as well as ground turkey. Yum! Will have leftovers for tomorrow! - 7/10/09

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  • Awesome recipe and SO EASY! - 6/8/09

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