Spaghetti Squash is a Pasta Alternative

For dinner last night, I thought it would be a great idea to whip up some spaghetti squash with an all natural marinara sauce and a tossed salad for dinner.

Spaghetti Squash is a Pasta Alternative

Spaghetti Squash is a Pasta Alternative

Trying to find a healthy alternative to pasta, we discovered spaghetti squash. Okay, we didn’t really discover it, but somehow it found its way into our kitchen several years ago.

My husband and I are both great cooks, and I’ll admit he does more than his fair share of meal preparation. Lately, we have been watching the Club 14 Fitness – Forever Fit Challenge closer than most people because our son Alex, is one of the contestants SearchAmelia has been following on this journey to a healthier lifestyle.

For dinner last night, I thought it would be a great idea to whip up some spaghetti squash with an all natural marinara sauce and a tossed salad for dinner. Yes, we skipped the buttery French bread!

From the number of times I have been asked, “What is spaghetti squash?” it occured to us that many people still don’t know about spaghetti squash, so we thought we would share this delightful veggie (and pasta alternative) with you!

First, you should be prepared that one squash in February will cost you over $4.00 compared to the price of one box of spaghetti noodles for about 50 cents. The all natural marinara sauce was also more expensive than a $1.00 can of meat flavored, chuncky spaghetti sauce with added sugar, but healthy ingredients cost more; simply read the labels to see this for yourself. That is why people who are fit eat smaller portions… because it is so damn expensive to eat healthy!

Scooping out Squash

Scooping out Squash

Ingredients:
1 Yellow spaghetti squash

Directions:
Cut the Squash in half, lengthwise. (Be careful, it is tough to cut.)
Scoop out the seeds and pulp just like you would with a pumpkin.
Place each half, rind side up, on a baking sheet.
Bake for 30 to 40 minutes in a preheated, 375 degree F oven.
Separate into strands with a fork.

Serve with a healthy Prego 100% Natural Marinara Italian Sauce and a tossed salad and enjoy your pasta alternative!

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4 Comments

  1. Cynnielynn

    Spaghetti squash is one of my all time favorites. I use it as a pasta, and also, I make a vegetable pizza that uses it as the crust. An alternative, quick way to cook it is in the microwave. You cut it in half and scoop out the pulp as above and then put it in a glass baking dish with a little bit of water and cook it for 8 or 9 minutes until it is soft and you can shred it with a fork so it looks just like spaghetti noodles.

  2. Ameliaprivateeye

    I would love to have your recipe for the pizza crust with squash in it as I am not a big fan of pizza crust anyway! I bet it is tasty, too.

  3. Cynnielynn

    Here is the recipe. Remember, you can use any type of vegetable or cheese you prefer. I find I generally need to make two at a time because it goes very quickly!

    3 cups zucchini — raw, grated

    OR

    3 cups cooked spaghetti squash
    2 eggs — beaten
    2 1/2 cups mozzarella cheese
    1 1/2 cups fresh tomatoes — crushed
    1/2 small onion — thinly sliced
    1 small green bell pepper — chopped
    1/2 cup sliced mushrooms
    1/4 cup sliced black olives
    1/2 cup grated Parmesan cheese
    1 teaspoon dried oregano
    1 teaspoon dried basil
    1 tablespoon olive oil
    Salt

    Preheat oven to 400° F.

    Squeeze the excess moisture out of the grated zucchini or cooked spaghetti squash with paper towels. Mix the squash, eggs and 1 1/2 cups mozzarella together and press into the bottom of a pie pan. Bake for about 10 minutes.

    Remove the pan from the oven and spread the tomatoes, vegetables or other pizza toppings and the remaining cheeses over the crust. Sprinkle with oregano and basil and drizzle the olive oil over the top. Bake for 25 minutes or until cheese is lightly browned.

  4. Ameliaprivateeye

    Thanks – I will certainly give that recipe a try!

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