SPAGHETTI SQUASH???

Jeanine_Colavecchi

So I have discovered how awesome and healthy spaghetti squash is...and love it! I use it instead of pasta now and don't miss it at all Does anyone have any other healthy...low calorie spaghetti squash recipes besides the one I usually make with just pasta sauce and veggies?

tater8589

I like to use yougurt butter (about a tbs) and some garlic salt and fresh pepper in mine.

sweebum

Hmm I will watch this one, I've only used it as noodles or with tomato sauce

ltlemermaid

watching this one since I do pasta sauce with lots of veggies and feta cheese usually

sweetheart03622

I haven't tried it myself, but I've heard that it's great as a dessert with some cinnamon, a pinch of brown sugar, and a little nutmeg

tlynnweb

I do mine with low fat feta, cherry tomatoes, a little butter and garlic! It's good with shredded chicken in it too!

rmkorama

try this. I did a version of it a couple weeks ago and it was delish!

http://www.myfitnesspal.com/topics/show/138466-spaghetti-squash-casserole-easy-delicious

justscrappy

I have stuffed it with meat and veggies and then baked it, kind of like stuffed peppers.

Thorneapple

I recently mixed some spaghetti squash with green beans and a little parmesean cheese. It was delish!

iluvmine

I made up a recipe for spaghetti, see ingredients below. Its yummy.

1/2 lbs Turkey Ground Beef (90/10 or better) or 1/2 lbs Ground Beef (90/10 or better)
2 chicken/apple sausage sliced (sooo good)!!
1 bell pepper chopped
1 red onion chopped
2 squash sliced
2 zuchinni ( i think thats how u spell it) sliced
1 cup of mushrooms
2 tbsp of garlic powder
1/2 tsp of cayenne pepper
1/4 tsp of salt
1 tsp of pepper
1 can of rotel tomatos (mild)
1 package of whole wheat spaghetti noodles (cant even tell the difference)

serves about 6 and under 500 calories..

GravyGurl

Love, love LOVE spagetti squash... here is a recipe that I use alot, along with several others... will post them once I find them.

Here is the first one...

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Jeanine_Colavecchi

Yea I was thinking a casserole type thing...this looks good! Thanks so much!

GravyGurl

* 1 spaghetti squash, halved and seeded
* 1 tablespoon olive oil
* 1 (15 ounce) can black beans, rinsed and drained
* 2 tomatoes, chopped
* 1 green bell pepper, chopped
* 1 clove garlic, minced
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 cup chopped fresh cilantro
* salt and pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place squash halves in a shallow baking pan with about 1 inch of water.
3. Bake squash in the preheated oven until soft, about 1 hour.
4. Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 134 | Total Fat: 7.9g | Cholesterol: 0mg

Jeanine_Colavecchi

I have stuffed it with meat and veggies and then baked it, kind of like stuffed peppers.

Oh, actually if you stuffed the squash in peppers like you said...that would be good! Thanks!

Jeanine_Colavecchi

try this. I did a version of it a couple weeks ago and it was delish!

http://www.myfitnesspal.com/topics/show/138466-spaghetti-squash-casserole-easy-delicious

Mmmm, I'm totally going to make this! thanks !!!

Jeanine_Colavecchi

* 1 spaghetti squash, halved and seeded
* 1 tablespoon olive oil
* 1 (15 ounce) can black beans, rinsed and drained
* 2 tomatoes, chopped
* 1 green bell pepper, chopped
* 1 clove garlic, minced
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 cup chopped fresh cilantro
* salt and pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place squash halves in a shallow baking pan with about 1 inch of water.
3. Bake squash in the preheated oven until soft, about 1 hour.
4. Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 134 | Total Fat: 7.9g | Cholesterol: 0mg

Ohhh this one sounds yummy!!!! Mexican spin on it....awesome!

GravyGurl

* 1 spaghetti squash, halved and seeded
* 1 tablespoon olive oil
* 1 (15 ounce) can black beans, rinsed and drained
* 2 tomatoes, chopped
* 1 green bell pepper, chopped
* 1 clove garlic, minced
* 1 tablespoon olive oil
* 1 tablespoon red wine vinegar
* 1/4 cup chopped fresh cilantro
* salt and pepper to taste

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place squash halves in a shallow baking pan with about 1 inch of water.
3. Bake squash in the preheated oven until soft, about 1 hour.
4. Scrape flesh of squash from the rind using a fork and place in a large serving bowl.
5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir the black beans, tomatoes, bell pepper, and garlic in the hot oil until the vegetables are soft and the liquid has reduced, about 10 minutes; pour into the bowl with the squash; toss to combine. Add 1 tablespoon olive oil, the vinegar, and cilantro and toss again. Season with salt and pepper to serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 134 | Total Fat: 7.9g | Cholesterol: 0mg

Ohhh this one sounds yummy!!!! Mexican spin on it....awesome!

It is very yummy!!! I have to make a double batch around our house!

MeekMeals

I made it for my teens. They tore it up! LOL!! THey actually thought it was spaghetti noodles. Then I told them what it was! THe look on their face...priceless. But now my son (age 14) keep asking me to make it again, LOL!! Its a very good meal

SweetyGirl

Check Cleochatra's low carb site:

http://blog.yourlighterside.com/p/eats-recipes.html

In the list of main dish recipes, see Italian Spaghetti Squash Bake and Mexican Spaghetti Squash Bake. I've made them both and they are really good. The addition of the the eggs is what keeps the dish from being too watery. I think you can do many variations, using what you have on hand. She has a lot of other great recipes as well.

kzaunbrecher

How many servings does it make??

ShellyBrew

bump

thisis4me

Going to have to try these.....thnx:)

cattiemac

Spinach and Sun-Dried Tomato Spaghetti Squash
2 servings

Ingredients
4 cups spaghetti squash
½ Tbs. olive oil
1 medium onion, chopped
2.5 oz. spinach
1 clove garlic, minced
½ 5 cup chickpeas
6 sun-dried tomatoes
2 tbsp basil
2 Tbs. Tomato & Basil Feta

Directions
1. Pierce spaghetti squash rind several times with fork. Microwave on high 5 minutes per pound of squash, until squash is soft. Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.
2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook 5 minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.
3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.

Nutritional Info
Calories - 309
Total Fat - 9.4 g
Cholesterol - 12.5 mg
Sodium - 411.4 mg
Potassium - 665.4 mg
Total Carbohydrate - 47.6 g
Dietary Fiber - 13.2 g
Sugars - 14.4 g
Protein - 13.3 g

jamie78

YUMM I will have to try some of these.!

jpaul505

I'll usually add cut up chicken breast and throw in there with the sauce and spaghetti squash.

Jeanine_Colavecchi

Yea that sounds like the going recipe haha

That casserole with squash or the stuffed green pepper with squash, ground turkey, and sauce sounds really good too

Chyrap

Hi there! This sounds great! Do you know the serving size? is it one cup?
THanks!