Who's Ready for Spaghetti (Squash)
by Keleigh May on June 6th, 2014

Spaghetti Sqush Spaghetti
  • 1 large Spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper
  • 1 favorite jar of pasta sauce











Directions:
Preheat oven to 375. Cut the squash in half length wise and spoon all seeds out. Place cut side up in a greased rectangle baking dish and evenly coat with olive oil and herbs. Cover with foil and roast in oven for 45 minutes or until fork tender. Use a fork to scrap "noodles" from the squash and place them in a mixing bowl. Cover squash "noodles" with favorite pasta sauce and top with parmesan cheese if desired. 

You can have your spaghetti and eat it too!

I've seen this idea before and thought, "How on earth would a squash just magically cook and have the texture like spaghetti?" Normally when I have those thoughts I have to try it just out of curiosity. So, I roasted my squash with some italian herbs and olive oil, then served it to my family. Tucker could not tell the difference, he inhaled it and wanted seconds! Joe on the other hand thought it tasted a little to much like squash, however he ate it. I agree with Joe it does taste like squash, but with your favoirte pasta sauce and some shredded parmesan cheese, it's really not bad at all. Another positive, it has 31 calories in one cup vs. pasta which has about 220 (yeah once I learned that I think it tasted even better)! Next time you are craving some spaghetti, try using squash and see what you think, I mean you only have a few hundred calories to lose! Looking for a way to make spaghetti healthy without sacrificing flavor, where there's a meal, there's a way!
Tucker loved his "spaghetti". Victory!


Posted in Dinner, Gluten-Free, Paleo, Vegan, Pickey Eater Friendly    Tagged with no tags


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