Ok, so spaghetti squash is not exactly your traditional pasta dish... but it is a more "figure-friendly" alternative! If you make this dish expecting exactly the same flavor and texture as traditional pasta, you will probably be disappointed. However, that does not mean spaghetti squash isn't tasty (I actually prefer it).
Spaghetti squash is very versatile. You can pair it with many different flavors, such as herbs and butter, alfredo, pesto, meat sauce, or plain with salt and pepper. It works well in various dishes as well (e.g., soups, casseroles, or standing alone as a side or main).
If you have never tried it, you definitely should!
"Spaghetti" with Tomato Sauce
- 1 small spaghetti squash (yields about 2 cups, 310g)
- 2/3 cup pasta sauce*
- 2 tablespoons parmesan cheese, for topping
- If baking the squash, preheat oven to 375 degrees F. Scrape out seeds and pulp with a spoon. Bake face-down in a baking dish filled with 1/2 inch of water for 30-40 min. If microwaving, scrape seeds and pulp as before, place face-down in a microwave safe dish filled with 1/2 inch of water, and microwave on high for 7-10 min (or until it is soft and easy to scrap out with a fork).
- Serve with pasta sauce and parmesan cheese if desired.
*Use a pasta sauce with around 60 calories per 1/2 cup serving
(For 1 cup squash, 1/3rd cup sauce, and 1 tablespoon cheese)
- 100 Calories
- 17g Carbohydrates
- 8g Sugar
- 4g Fiber
- 3g Fat
- 5g Protein