Delicious and Nutritious, AND EASY!

photo 1I’ve been dying to make my own spaghetti squash lately, so I finally made some today!The first time I had it was at a local restaurant and it was really good. You know what else is really good…40 calories for a cup of spaghetti squash compared to 220 in regular spaghetti! That means you can have more volume for even less calories! talk about awesome! In a typical spaghetti squash there are only about 180 calories worth of spaghetti in it. So you can’t really feel guilty if you eat the whole thing 🙂 If you’re a health nut, like me, it’s definitely a guilty pleasure to go for pasta dishes, but eating spaghetti squash doesn’t make me feel so bad…in fact it makes me feel great!
Additionally a whole spaghetti squash provides 12% of your vitamin A intake, 36% of your vitamin C intake, and 32% of your daily B6 vitamin. So compared to regular spaghetti you’re definitely getting a bang for your buck all around.
So you wanna know how easy it is to make this healthy and delicious dish? Look below!

1. Pre-heat oven to 350 degrees
2. Slice the squash in half.
3. Scoop out the insides along with the seeds and mush.
4. Once clean brush a LITTLE olive oil on the inside of the squash, all you need is a light coating or none at all.
5. Pop in the oven for about 35-40 minutes, checking on it at the end just to make sure none of it burns.
6. VOALIA! Your pasta is ready to peel. So scoop out the insides, I think it’s so entertaining, and get your pasta out.
7. Put pasta sauce, drizzle olive oil/ pesto, veggies, chicken, meatballs, turkey meatsauce, and cheese or whatever you desire on top.
8. EAT all you want, as long as you don’t overdo it on the toppings 🙂 

photo 2I really hope you try this and enjoy it as much as I did. All I put on it was a bit of pasta sauce, sliced grilled chicken and mushrooms, easy and yummy!

22 thoughts on “Delicious and Nutritious, AND EASY!

  1. Great post! I actually made some tonight. You can also just stick one in the oven whole 350 degrees for 1 hour. Easy to harvest the spaghetti…..I’ve never tried to “gut” it when it was raw…..I’ll have to try it!

  2. Wow that sounds really easy! I want to try that. One time I went looking for spaghetti squash and I couldn’t find it at the grocery store. I’ll try again this weekend. Not sure how I’m missing it. Thanks for the instructions!

  3. Yum! Haven’t made spaghetti squash in a while, but you’ve inspired me to make it again. I also really like it cold, with Greek salad toppings (kalamata olives, tomatoes, cucumbers, and feta cheese) and a little olive oil and balsamic vinegar dressing. The other thing I like about spaghetti squash that it’s so cheap and makes a lot of meals!

  4. Delish and so good for you! Spaghetti squash is also awesome with extra virgin olive oil, salt, pepper, minced garlic, sundried tomatoes and black olives and parmesan.

  5. I’ve been really wanting to try out spaghetti squash in place of pasta but I’ve always been too nervous to try it out for some reason. Thanks for making it sound so simple!!

  6. Great post! I need to incorporate healthy alternatives to guilty pleasures in my diet. It’s amazing how un-comforting most comfort food truly is! I’m definitely going to try this recipe – my mom used to make spaghetti squash sometimes but just as a side and usually just for her. I don’t know why I never ate it with her. Lame. Thanks for posting!

Leave a Reply