SPAGETTI SQUASH
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 83.7
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 55.8 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 4.3 g
- Protein: 2.0 g
View full nutritional breakdown of SPAGETTI SQUASH calories by ingredient
Introduction
Spagetti Squash can be found at your farmer's market from fall into late winter. Easy to prepare, and fun to eat. A small spagetti squash 1.5 to 2 pounds is fine for full dinner serving for one person, a bit bigger 3 pounds or more to serve 2 people.I serve cooked, pulled Spagetti Squash with my favorite Hearty Vegetarian Tomato Sauce that I often make to go with pasta. On Spagetti Squash you save big on those precious calories when dieting. Spagetti Squash can be found at your farmer's market from fall into late winter. Easy to prepare, and fun to eat. A small spagetti squash 1.5 to 2 pounds is fine for full dinner serving for one person, a bit bigger 3 pounds or more to serve 2 people.
I serve cooked, pulled Spagetti Squash with my favorite Hearty Vegetarian Tomato Sauce that I often make to go with pasta. On Spagetti Squash you save big on those precious calories when dieting.
Number of Servings: 2
Ingredients
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3 pound Spagetti Squash
Directions
Makes 2 big dinner pasta bowl servings. See other photos above, for detail in preparation.
On a cutting board with a big sharp knife, very carefully and slowly (the skin is VERY hard) cut the spagetti squash until it splits in half across the middle so that there is a top half, and bottom half. Pierce the outer hard skin with a fork or knife to mark five to ten areas, with small holes to help the squash breathe while it is cooking, so it does not explode in the oven.
The squash can be oven-baked or microwaved:
To Microwave: Place the spagetti squash halves open cut side down on a microwave safe plate or dish. Place in the microwave and on high heat, cook for about 15 minutes or until outer skin is soft to touch when handled with oven mits or gloves.
To Oven Bake: Pre-heat oven to 375 degrees. Place the spagetti squash halves open cut side down on a baking tray, and cook until soft to touch with gloves or oven mits, approximately 45 minutes.
Let cooked squash cool for a few minutes before handling. With gloves on or mits, hold squash with hands on outside skin. With a big metal spoon, scoop out all of the seeds and seed pump, and discard. Then with a metal fork, scrape the inside of the squash and pull the spagetti squash strands out and into a large colander. Let drain a bit, gently squeezing out any water just a bit so that the squash strands are not too watery.
Serve in large dinner pasta bowls with Hearty Vegetarian Tomato Sauce, and grated parmesan cheese to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user FRENCHYLOEB.
On a cutting board with a big sharp knife, very carefully and slowly (the skin is VERY hard) cut the spagetti squash until it splits in half across the middle so that there is a top half, and bottom half. Pierce the outer hard skin with a fork or knife to mark five to ten areas, with small holes to help the squash breathe while it is cooking, so it does not explode in the oven.
The squash can be oven-baked or microwaved:
To Microwave: Place the spagetti squash halves open cut side down on a microwave safe plate or dish. Place in the microwave and on high heat, cook for about 15 minutes or until outer skin is soft to touch when handled with oven mits or gloves.
To Oven Bake: Pre-heat oven to 375 degrees. Place the spagetti squash halves open cut side down on a baking tray, and cook until soft to touch with gloves or oven mits, approximately 45 minutes.
Let cooked squash cool for a few minutes before handling. With gloves on or mits, hold squash with hands on outside skin. With a big metal spoon, scoop out all of the seeds and seed pump, and discard. Then with a metal fork, scrape the inside of the squash and pull the spagetti squash strands out and into a large colander. Let drain a bit, gently squeezing out any water just a bit so that the squash strands are not too watery.
Serve in large dinner pasta bowls with Hearty Vegetarian Tomato Sauce, and grated parmesan cheese to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user FRENCHYLOEB.
Member Ratings For This Recipe
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LDYHAZ
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HKCARP
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CD12377244
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02JETTAGIRL
I made this and served it with my lean and beefy spagetti sauce...excellent combo! I brushed the inside of the suqash with a little EVOO before roasting in the oven. Great Recipe! - 11/2/11
Reply from FRENCHYLOEB (1/12/12)
Hi - thanks for rating my recipe! That's great.
So can you please tell me what is EVOO??? Hummmmmm
Frenchy
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CD5229527
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CD5291337
