Spaghetti Squash

IMG_1608Craving some saucey pasta, but don’t have the caloric budget for a full blown pasta dish? Then please welcome this glorious spaghetti squash into your life. Takes little to no effort to cook (your oven does the cooking), and is very versatile in your everyday meals. You can bake it, steam it, boil it, karate chop, and kung-fu it any way you like — just cook it.

Usually there are stickers on squashes to tell you how to prepare them, but this one did not. Chef Google told me to slice it in half vertically, clean out the seeds, and bake it face down in the oven for 30 to 40 minutes at an oven of 375 degrees. I followed the directions, but since my squash was pretty large, it needed an extra 10 minutes or so. It came out beautifully. Once the squash is fully cooked, use a fork and start scraping it. Golden strands will fall out and there you have it — spaghetti squash noodles. Collect it in a bowl and use it anyway you like. They store and reheat very well.

A popular way to use it is of course in place of pasta noodles. Half a cup of pasta sauce (50 calories), one cup of spaghetti squash (42 calories) and a sprinkle of parmesan cheese (10 calories) and you have your 100 calories snack here. Make it more filling by adding some form of protein in it. Other ideas to incorporate spaghetti squash are: baked casseroles, mix with some veggies and make it into a wrap, toss some in soups and on top of salads, be the “mac” in your mac and cheese, the sky is the limit with such a versatile squash. Last night, I microwave a cup and added a spoonful of salsa and it was just as delicious.

If there was a marketing label, it would look like this:

Low Carb, Low-fat, Low-calories, Cholesterol-Free, Low-Sodium

Good source of fiber, Vitamin A, Calcium, and Potassium

Only 42 calories per serving

The squash itself is not a very sweet type and does not have a strong distinctive taste of it’s own so it is perfect as a base to any of your dishes. Takes up the personality of your dish really well. Over-cooked, they can be a little soft, but when done perfectly, it has a little crunch to it.

A one cup serving (5.5 ounce) is only 42 calories, 0 WW, 0.5 grams of fat, no cholesterol, 28 milligram of sodium, 10.1 grams of carbohydrates, 2.2 grams of dietary fiber, 3.9 grams of sugar, 1 gram of protein, 32.6 milligram of calcium and 181.4 milligram of potassium.

I’ve been rocking some major spaghetti squash meals lately because I found them very inexpensive at my Fresh & Easy. Butternut squashes, spaghetti squashes, and acorn squashes (any size) were all up for grabs for only $1.98. Naturally, I picked the biggest and heaviest one which clocked in at a nice 5.4 lbs. A steal for under $2.00.

Retails: $1.98 each @ Fresh & Easy
My Cost: $1.98
Calories: about 42 per cooked cup (154g)
WW: 0

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Filed under Fresh & Easy, squash, WW: 0

14 responses to “Spaghetti Squash

  1. YUM! You make this sound so easy. I’ve been wanting to try spaghetti squash for a while, but I am intimidated by new things like that (seriously – I just learned how to bake chicken (I have a huge hear of undercooked poultry)). Your positive experience may have given me the courage to cook one of these babies up! Thanks!

  2. Kelsey

    great review of the squash! I’m so intimidated by new things like this, but I really want to try it now :]

  3. Before this year, I had never tried spaghetti squash. Now, it’s my all time favorite food! Other than chocolate, peanut butter, and ice cream , of course. Glad you made some, and enjoyed it. I like the wrap idea! That’s a clever one, I hadn’t thought of it. Thanks :)

  4. ok i’ve SO been meaning to try this– but ive been too lazy!!! i think you may have motivated me to try :) xoxox

  5. i just made spaghetti squash! i had to bake mine whole b/c i couldn’t get it open….

  6. LOVE spaghetti squash!! Here’s my tip to cut into it: stab it all over with a fork and microwave it (whole) for about 5 minutes or so and then cut in half. It’ll soften up a little bit so you’re not using your Jay Robb muscles to pry the sucker open :)

  7. I felt a bit daunted the first time I tried a spaghetti squash… this was a couple of years ago! But I’m SO glad I did, because I absolutely love it. I prefer buying smaller ones, just because it’s easier to cut open that way… but it’s awesome that you got such a big one for under $2.00!

    <3 <3

  8. DOn’t you love it? They’re so good! I make mine in the microwave like the true lazy person I am. I think they stay good for a million years too. Wow, that’s a really long time! ;)

  9. The salsa and the mac&cheese idea are brilliant! I’ve only tried it with marinara (love it!) so I’ve gotta try some of those other methods. Thanks for the ideas!!!

  10. Great post! I’ve been meaning to try spaghetti squash for awhile. I like the idea of replacing the typical heavy spaghetti with a vegetable!

  11. ha ha! Love K’s tip to cut it! Spaghetti squash is my faveee. xoxo

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