What would you like to know?
Share this Story

Because sometimes you want low-carb 'pasta'

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

Delicious ways to serve spaghetti squash

I am 100 percent shamefully addicted to carbohydrates, namely pasta. You sit me down at an all-you-can-eat Italian buffet, and I'll happily eat 50 pounds of spaghetti without batting an eyelash. To avoid such behavior, I'm sticking to a much healthier kind of pasta. You know, the one that comes in a squash?

Spaghetti squash is one of my most favorite vegetables. Once baked, the fleshy insides pull apart like beautiful pasta, just without all of the unnecessary carbs, sugars and calories. Plus, when you bake it, smother it in part-skim cheeses and add your favorite sauces, you totally forget you're eating vegetables!

1

Baked spaghetti squash with spinach and mushrooms

 3 Healthy spaghetti squash recipes

Serves about 6

Ingredients:

  • 1 spaghetti squash
  • 1 cup part-skim mozzarella cheese
  • 8 ounces mushrooms
  • 12 ounces fresh spinach
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper

Directions:

  1. Preheat oven to 375 degrees F. Carefully slice the spaghetti squash in half horizontally. Remove the seeds and discard. Place the squash, cut side down, into a large 9 x 13-inch baking dish. Fill 1/3 full with water.
  2. Bake for about 40 minutes, or until soft. Let cool slightly and then use a fork to pull out the "spaghetti" flesh insides. Place in a colander and rinse out the excess water.
  3. Grease 4 baking ramekins with nonstick cooking spray.
  4. Melt butter in a Dutch oven over medium heat. Add the garlic and onions. Cook until fragrant, about 4 minutes. Add the mushrooms and spinach. Cook until vegetables are softened, about 8 minutes.
  5. Scoop the spaghetti squash into the 4 ramekins. Top each of the squash ramekins with spinach mixture. Add salt and pepper to taste. Top with 1/4 cup cheese.
  6. Preheat broiler. Broil the mixture for about 5 minutes, or until golden brown.
2

Spaghetti squash stroganoff

 3 Healthy spaghetti squash recipes

Serves about 4

Ingredients: 

  • 1 medium spaghetti squash, cut in half horizontally
  • 1 pound beef stew meat
  • About 8 ounces mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 cup beef broth
  • 1 medium onion, chopped
  • 3 tablespoons all-purpose flour
  • About 2/3 cup light sour cream
  • 1/3 cup + 2 tablespoons cream of mushroom soup
  • Salt and pepper

Directions:

  1. Preheat oven to 375 degrees F. Carefully slice the spaghetti squash in half horizontally. Remove the seeds and discard. Place the squash, cut side down, into a large 9 x 13-inch baking dish. Fill 1/3 full with water.
  2. Bake for about 40 minutes, or until soft. Let cool slightly and then use a fork to pull out the "spaghetti" flesh insides. Place in a colander and rinse out the excess water.
  3. Add the butter into a large skillet over medium heat. Add the onions and mushrooms, cook for about 3-4 minutes. Sprinkle the beef with salt and pepper on both sides.
  4. Add the beef and stir in 3/4 of the broth. Add salt and pepper. Cover the skillet and simmer on low heat for about 10-15 minutes, or until most of the liquid has evaporated. Mix the flour and remaining broth together and mix in with the beef mixture. Remove from heat and stir in the sour cream. Garnish with fresh herbs.
3

Spaghetti squash and meatball boats

 3 Healthy spaghetti squash recipes

Serves about 2

Ingredients:

  • 1 medium spaghetti squash, cut in half
  • 1 cup marinara sauce
  • 1 cup part-skim mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 10 mini turkey meatballs
  • 1 tablespoon oregano
  • 1 tablespoon chopped basil
  • Salt and pepper

Directions:

  1. Preheat oven to 375 degrees F. Carefully slice the spaghetti squash in half horizontally. Remove the seeds and discard. Place the squash, cut side down, into a large 9 x 13-inch baking dish. Fill 1/3 full with water. Bake for about 40 minutes, or until soft.
  2. Use a fork to fluff the insides of the spaghetti squash. Fill each boat with about 1/4 cup of marinara and mix with the spaghetti noodles. Cover the marinara with 1/4 cup of mozzarella cheese (on each side). Mix the meatballs with the remaining 1/2 cup of marinara sauce and place over the mozzarella cheese.
  3. Top the meatballs with the remaining mozzarella cheese, Parmesan cheese, oregano, basil and salt and pepper.
  4. Preheat broiler. Broil for about 5-6 minutes, or until cheese is melted.

More squash recipes

3 Unique butternut squash recipes
Butternut squash, ricotta and spinach stuffed shells
Caramelized butternut squash with bacon

Recommended for You
Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!