Adventures with spaghetti squash

I can’t remember the last time that I actively bought a box of pasta and had an Italian night in. Even when I go out, I stay away from pasta. It’s not that I eat low carb or don’t like pasta, but I don’t feel satisfied when I eat it. I do feel full when I eat it, but within 30 minutes I’m staving again; this could be because a serving size isn’t very big or that there isn’t much nutritional value in pasta. Regardless, I’ve sought out alternatives that are lower carb and higher volume so I can stay fuller longer. Spaghetti squash is a vegetable that I’ve used multiple times with a variety of ingredients to keep it interesting and provide a similar taste to my favorite pasta dishes.

Basic how-do cook spaghetti squash

What You’ll Need:

  • large pot
  • water
  • spaghetti squash
  • ice cream scoop

Directions:

  1. Fill a large pot about 75% of the way with water and set to get it boiling.
  2. Wash the outer skin of your spaghetti squash and pat dry with a towel.
  3. With a large and sharp knife cut the squash down the middle, length wise.
  4. With an ice cream scoop or spoon, scoop out the seeds.
  5. Place the squash in the pot and cook until tender. Depending on the size of the squash this could take 20-30 minutes.
  6. Once it’s full cooked, drain the squash and with a fork scrap out the meat of the squash. it’ll cook out in strains, which is where it gets its name from.

Buffalo Chicken Bake

What You’ll Need:

  • cooked spaghetti squash
  • Frank’s Red Hot
  • cream cheese
  • shredded Mexican cheese blend
  • cooked chicken
  • casserole dish

Directions:

  1. Pre-heat your oven to 350 degrees.
  2. Spray casserole dish with a little bit of cooking spray. I used a mini bread loaf pan because I was making this for one serving, but you can use any size that you believe will fit all of your ingredients.
  3. Cut chicken into bite size pieces. I used left over chicken that I had already baked. *Make sure your chicken is already cooked.
  4. In a bowl weigh out your spaghetti squash. Since this was one serving, I used 100 grams of squash.
  5. Mix in each ingredient one at a time so they are all fully mixed.
  6. Add in Frank’s Red Hot to taste. I used 3 tablespoons because I like the kick.
  7. Add cream cheese. I used 1 table spoon of fat free cream cheese just a store brand.
  8. Add shredded cheese. I used Mexican cheese blend, but you could use cheddar or Monterrey Jack.
  9. Pour mixed into casserole pan and bake for 15 to 20 minutes at 350.

 

Italian Style Spaghetti Squash

What You’ll Need:

  • cooked spaghetti squash
  • Newman’s Own pasta sauce
  • cooked ground turkey
  • shredded Mexican cheese blend
  • small pot

Directions:

This recipe is for one serving so adjust the ingredients as you feel is necessary to make a larger quantity.

  1. In a medium pot  heat up 1/4 cup to 1/2 cup of pasta sauce. I used Newman’s Own because it has less sugar than a lot of other brands and therefore less carbohydrates.
  2. Add 150g of cooked spaghetti squash to the sauce and mix. Make sure that the squash is completely covered.
  3. Add in 4 ounces of cooked ground turkey. I cook my ground turkey like I do for Sloppy Joes, nice and crumbly. Also, make sure to drain the grease.
  4. Lastly, add in shredded cheese and mix so the it melts and is stringy.

I add spices to this recipes like basil or oregano. I also will add cooked onions, peppers and mushrooms too if I want more volume. Obviously, it doesn’t fully replace spaghetti, but the flavor is pretty darn close.


I’ve also tried Alfredo sauce and spinach with spaghetti squash, but I wasn’t that big of a fan. These are definitely my top two ways to cook it. It’s also good plain with a little bit of salt as a side too.

I love playing with alternatives and veggies. I hope you get inspired by these two combinations and get creative in the kitchen to think of your own!

 

❤ Cristina

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