Spaghetti Squash “Spaghetti”

So this recipe was inspired by my MFP friend Meaghan, who made a much more complicated spaghetti squash recipe, but suggested for my first time trying it to make it like traditional spaghetti and just serve it with my favorite pasta sauce.  So that’s what I did, I made spaghetti with a spaghetti squash.

First preheat your oven to 375 degrees.  Then (carefully) cut the squash in half and scoop out the seeds.

The place the squash on a baking sheet, spray the cut side with non-stick spray (or if not staying low cal, brush with butter, oil etc so it doesn’t stick) and place the squash cut side on the pan.  Bake in the oven for 30-40 minutes until softened and a little browned.

Now that the squash is roasting away, time to get the sauce going.  I whipped up a very simple sauce, I used Bertolli Marinara with Burgandy Wine (was on sale, turned out to be really good) and I added some browned ground turkey to it.  Of course you can keep it veggie and add something like mushrooms.  I hemmed and hawed about the mushrooms and decided not to get any, but then later wished I would have. Ah well.. live and learn.

Once the squash is good and roasted, pull it out and let it cool a little bit until you can handle it.  Using a fork, scrape the insides of the squash and the flesh will automatically break apart into ribbons or “noodles”.  (It’s hard to see, but here is in progress).

Toss your squash “noodles” in a bowl, top with your sauce and some Parmesan cheese and you are ready to eat!

(The squash is hiding under there somewhere).

Price:  Well, at first I balked a little at the squash being two dollars a pound, and my very small (but hefty) 2 pound squash would be 4$.  I thought this was a bit much, but as I went to the pasta aisle to get the sauce, I noticed most of the pasta was between $1.50 and $3.00 for a 1 pound box.  (I’m used to super sales and getting pasta for 50 cents a box, but you can’t always get that).  So, it was pretty much a push on the price.  Not more, not less.

Nutrition: This is where the squash shines, depending on what you are looking for.  If you need low calorie, low carb, no gluten (like my friend Meaghan) then this is perfect for you.  1 cup of roasted spaghetti squash has 84 calories, 20 grams of carbs and 2 grams of protein.  A similar serving of pasta has 210 calories, 42 grams of carb and 7 grams protein (some, if not all of that is gluten).

Verdict: Well.. Like most of the sites I read about spaghetti squash, it’s basically flavorless.  So it was pretty much like eating a bowl of spaghetti sauce.  Which is not necessarily a bad thing.  I think next time I make it I will surely gussy it up a bit more fancy with some mushrooms and veggies and feta cheese the way Meaghan did.  But it was worth trying.  Always cool to try something new.

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  • About Me

    I am a recent graduate in Food Science (NC State, 2009) and I work for a major food manufacturing company. I love food, but I can no longer eat anything that crosses my path. About 24 months ago I begin a serious struggle to get my obesity under control and reduce my chances of developing Type II diabetes. Since September of '09 I have lost 50 pounds and I still have a long ways to go. I've started eating better and exercising more, including taking up running.