Monday, March 3, 2014

Spaghetti Squash

(Another guest post from my husband.  He's on a roll in the kitchen!  This spaghetti squash tasted a lot like real spaghetti when topped with sauce and parmesan.  Perfect for a gluten free diet!)

Today was the first time I’ve made spaghetti squash.  It was pretty good, and extremely easy.  I bought the squash about three weeks ago, and it sat on our counter this whole time.  For some reason, we just never got around to cooking it.  Then this morning I thought I should just cook it and, whether it’s good or bad, at least it’s off the counter.  When I cut the squash, it immediately reminded me of carving a pumpkin.  It just smelled very similar.  

Spaghetti Squash
Serves 2-4

1 whole spaghetti squash (~26 oz, cooked, 4 calories per oz)
3 servings of your favorite marinara
¼ cup parmesan (88 calories in a ¼ cup) (omit for a vegan diet)

Cut the spaghetti squash in half. 

Remove the seeds and webbing. 

Place each side cut-side down on parchment paper on a baking sheet.

Bake at 400 degrees for 35 minutes. 

Scrape the insides out with a fork. 


Top with your favorite pasta sauce and parmesan.

Happy eating!

1 comment:

  1. Just a quick note, since I'm on this page for the recipe and am making this again tonight - A melon baller is the easiest tool for removing the seeds/webbing. Just saying. You're welcome. Merry Christmas, and Happy New Year to the best wife in the world!