Spaghetti Squash Extravaganza!

By Monica on September 19th, 2007

Continuing with the squash theme, spaghetti squash is a staple in my house in autumn. Spaghetti squash is a snap to make, it’s cheap, delicious, and has only 31 calories per 1 cup serving, as compared to 200 calories in 1 cup of pasta.

The cooking instructions are really tough for this, so make sure you’re paying attention: Cut the spaghetti squash in half lengthwise and remove the seeds. (If you’re me, run those seeds out to the chickens.) Nuke the squash, face down, in the microwave until it’s tender (about 20 minutes in mine.) Using a big fork to make pasta-like strands, scrape out the squash flesh into a large bowl.

Now here comes the hard part:
To the squash, mix in your favorite spaghetti sauce, as much or as little as you like. Now mix in your favorite faux meatballs, as many as you like. (I like Trader Joe’s meatless meatballs.) Scoop the squash / sauce / meatball mixture back into the empty squash shells.
Top with faux Parmesan and bake at 350° for about 20 minutes until browned.

Presto! Quick, easy, delicious. Plus, as long as you don’t go crazy with the sauce and meatballs, you can gorge yourself on this pretty guilt-free. Low in calories, high in folic acid, and fiber - the spaghetti squash is your friend!