Baked Spaghetti Squash

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The first time I had spaghetti squash was about a month ago.  I think it is a GREAT alternative to any pasta dish, especially if pasta always seems to stand in the way of those few extra pounds you are trying to lose.  If you eat pasta two or more times per week, you can substitute spaghetti squash in place of one pasta meal.  You will cut out calories but still be able to enjoy your favorite other pasta ingredients, and feel a little less guilty 🙂  Plus there is so much more nutrition in Spaghetti squash than pasta.  Read my first Spaghetti Squash post to learn about what benefits this squash has to offer!

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Pasta bakes are one of many comfort foods to Americans.  The hearty pasta, mixed in with sauce, sausage or meatballs, and gooey cheese that makes for a nice bubbly golden brown crust.  But, Let’s face it– This can add up to a lot of calories!  It’s OK to indulge everyone once in awhile, but If you are a big fan of pasta bakes and it is difficult for you to resist every week, this recipe I am about to share is a MUST try!

I found this Baked Spaghetti Squash recipe from YummuyMummyKitchen.com.  Click on the link to follow the recipe or continue below to follow.  I changed mine up a bit!

Baked Spaghetti Squash

Ingredients (for 4 servings)

  • 2 Small Spaghetti Squash (or 1 extra large if you can’t find small!)
  • 1 batch of prepared sausage, meatballs, chicken, or whichever you prefer! (I used 1 package of Al Fresco’s sweet Italian Chicken Sausage)
  • 1.5 cups prepared Marinara (or more if that’s your favorite part of pasta dishes!)
  • 1 cup mozzarella cheese
  • 1 cup parmesan
  • basil or parsley (to garnish)

Directions

1. Preheat over to 375 degrees F.

2. Slice each spaghetti squash in half, lengthwise.  Scoop out seeds, brush inside of squash halves with olive oil.

3.  Place squash on baking sheet, cut side down and bake for 45-50 minutes. (I put foil on my baking sheet so that it made for an easy clean-up).  Note that the cooking time may take longer if using a large squash (60-75 minutes)

4. Take squash out of oven and allow squash to cool for 10-15 minutes. Turn oven up to 400 degrees F.

5. Using a fork, scrape “spaghetti” up from the rind and fluff into strands.  Place strands into a bowl.

6.  Once all halves are scraped clean do NOT throw away!  These will be used as your serving bowls! Place back onto baking sheet.

7. Mix spaghetti squash, 1/2 cup parm cheese, cooked meat”.

8. Divide spaghetti mixture evenly into empty squash halves.

9. Divide sauce evenly on each half.  Top each half with equal amounts of mozzarella cheese and the remaining 1/2 cup parmesan.

10.  Bake in the oven about 10 minutes, or until cheese has melted and is bubbly.

11. Top with fresh basil or parsley and enjoy!

Just out of the oven!

Ready to chow down!

Up close and personal.

You’ve gotta try this!

Molly Jean

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About Molly Jean's Tasty Cuisine

I am a Registered Dietitian and foodie fanatic from Cleveland, Ohio! I am an Ohio University Alum. I recently graduated from Kent State University with a Master's in Nutrition and a the completion of a Dietetic Internship! I love trying out new recipes, new food products, and dining at Cleveland's local restaurants!

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