Wednesday, February 12, 2014

Healthy Spaghetti

I discovered something new tonight....spaghetti squash. Why have I never cooked with this before?!?! It was so easy to prepare and once it's fully cooked, it just peels off in strands that look just like spaghetti.  It definitely holds true to it's name SPAGHETTI squash.

So tonight I gave it a try, not sure of what to expect. Spaghetti squash has a naturally buttery flavor and the texture completely fooled my taste buds.  I did not miss the standard, highly processed, pasta noodles that I would normally serve with spaghetti sauce. I loved it and can't wait to find other recipes to use this wonderful squash in!

This is what it looks like after it's been roasted.  I took a fork and the "spaghetti" strands just flake off.

It only takes a couple minutes to get all the strands out and onto your plates.  Then top with your favorite spaghetti sauce and be prepared to be fooled.  What a great meal! I'm so excited I discovered the spaghetti squash!

Healthy Spaghetti
Source: Adapted from

1 lb. hamburger or sausage
Jar of spaghetti sauce
Spaghetti squash

Preheat oven to 375 degrees F. Slice spaghetti squash lengthwise down the center, remove seeds and roast cut-side down for 40-45 minutes.  (You'll know it's done if you can easily poke your fork into it.) Flip cut-side up when roasting is complete and allow to cool slightly before harvesting strands with a fork by scraping with the grain until the squash is cleaned.

Brown hamburger or sausage and drain grease. Add your favorite spaghetti sauce and season with extra Italian seasoning to your liking. Heat through.

Serve warm sauce over the spaghetti squash.

1 comment:

  1. Once we went GF I started to used spaghetti squash and the kids don't even know ;) Travis even loves it! For lunch sometimes I will do the squash with salt, pepper and a little garlic....very good!