Easy low-cal spaghetti squash

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 76.6
  • Total Fat: 5.0 g
  • Cholesterol: 20.0 mg
  • Sodium: 257.3 mg
  • Total Carbs: 4.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.6 g

View full nutritional breakdown of Easy low-cal spaghetti squash calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 5


    1 medium summer squash
    1 large tomato
    ~0.75 cup feta cheese (could be less/ more depending on what you like)
    1 tablespoon 0% fat greek yogurt
    3-5 basil leaves
    spices you'd like (I used crushed red pepper, fresh black pepper, and garlic)


1. Wash and dry spaghetti squash
2. Cut the squash in 1/2 the long way (this can be tough; need a good knife)
3. Spoon out the seeds
4. Using a cooking spray grease a cookie sheet and lay the 2 halves of the squash with the insides down on the sheet
5. Let bake until tender (can stick a knife pretty easily into it). It's about a half an hour.
6. While the squash is baking, dice the 1-large tomato and put it into a small pot and season how you'd like. Let the tomatoes get tender (almost making a soup).
7. Add 1 tblspoon of greek yogurt (0% fat) and let cook for 2-3 minutes. Place to the side.
8. Once the squash is done cooking, fork out the insides delicately so that it's "spaghetti like."
9. Add in your basil and crumbled feta to taste. Pour the tomato mixture over.
10. Toss and season to taste.

Serving Size: makes 5 2-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user MAGZYNSKI.

Rate This Recipe