Squash Spaghetti in a Cheesy Herb Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 139.6
  • Total Fat: 7.8 g
  • Cholesterol: 1.3 mg
  • Sodium: 73.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.4 g
  • Protein: 2.8 g

View full nutritional breakdown of Squash Spaghetti in a Cheesy Herb Sauce calories by ingredient


Introduction

I was looking for a different way to prepare spaghetti squash and someone gave me this recipe to try --- the information in ( ) is the actual information from the recipe I was given and the other measurements are how the ingredients were listed for adding here. I was looking for a different way to prepare spaghetti squash and someone gave me this recipe to try --- the information in ( ) is the actual information from the recipe I was given and the other measurements are how the ingredients were listed for adding here.
Number of Servings: 4

Ingredients

    2 tbsp Extra Virgin Olive Oil

    56 grams Shallots (2 shallots, diced)

    1 tsp Thyme, fresh (thyme leaves finely diced)

    1 tsp Rosemary (leaves, finely diced)

    .25 cup Parsley (fresh, chopped)

    .125 cup 1% low fat cottage cheese (2 tbsp low fat cottage cheese)

    6 cups Spaghetti Squash (1 medium spaghetti squash)
    ** note. I calculated 6 cups from a site that stated that a four pound squash will yield about 5 cups)

    salt and pepper to taste (this is not calculated in the nutritional information)

Tips

I actually take my spaghetti squash and prick the entire squash, then place in the microwave for 6 minutes at 50% power, rotate and repeat. I can then slice my spaghetti squash in half and scoop out all of the seeds.

I then place it in the oven at 350 degrees (cut side down) and bake for 30 minutes. Remove from the oven and allow it to cool.

Using a fork, scrape out the stringy flesh and remove the strands (the spaghetti) into a bowl and set aside.

time calculated is for the way that I prepare the spaghetti squash and times are approximate


Directions

Preheat oven to 375 degrees. With a fork or sharp pointed knife, prick around the entire squash. Place the squash on a rimmed baking sheet and roast for 1 ˝ hours until tender, turning it half way through. Remove from the oven and allow it to cool. Then cut it lengthwise, split the two halves apart and scoop out all of the seeds. Using a fork, scrape out the stringy flesh and remove the strands (the spaghetti) into a bowl and set aside.

Heat the oil on medium heat in a large skillet. Add the garlic and shallots and sauté until soft, about 6 minutes. Stir in the thyme and rosemary and cook for another 1 minute. Add the squash spaghetti and the cottage cheese and toss to combine well and until heated. Remove to a serving bowl, toss in the seasonings and parsley and serve.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user 4LMHJCR.