Pasta. We all love it. There are few things more comforting than a big Italian meal for dinner, especially after a bone-chilling walk home from Norris. But as a carb-heavy and calorically-dense meal, pasta is not always the most diet-friendly choice. In fact, one serving of spaghetti with meatballs can cost you as many as 970 calories.
But there’s hope for all you pasta lovers out there. At only 40 calories per cup, spaghetti squash is the hidden gem of produce. When baked, this squash takes on a noodle-like consistency, allowing you to enjoy “spaghetti” guilt-free. Don’t be intimidated next time you see this guy at Trader Joe’s — try it out and you’ll never look at pasta the same way again.
Prep Time: 10 Minutes
Cook Time: 35-45 Minutes
Total Time: 45-55 Minutes
Servings: 2-4, depending on the size of your squash
1 spaghetti squash
Olive oil or non-stick spray
Salt, pepper, garlic powder or your favorite spices to taste
1. Preheat oven to 375°F.
2. Using a sharp knife, remove the stem from the spaghetti squash.
3. Place the spaghetti squash cut-side down for stability, and cut it in half lengthwise.
4. Using a spoon, scrape the seeds and pulp from the inside of the squash.
5. Drizzle the squash with olive oil or coat with some non-stick spray, then season as desired.
6. Line a cookie sheet with aluminum foil and place the squash flesh-side down.
7. Roast in the oven for 35-45 minutes, depending on the size of your squash.
8. Remove the squash from the oven, and allow it to cool slightly.
9. Using a fork, scrape the squash into spaghetti-like strands. Continue until you’ve scraped the entire squash clean.
10. Top your “pasta” with whatever you like. My favorite options include marinara sauce, vodka sauce and turkey meatballs.