Today’s Fall Recipe: Spaghetti Squash

September 27, 2011

-2 Spaghetti Squash (makes 4 halves)

-Microwave on high for 10 minutes (make sure to pierce and turn around)
-Cut in half and scoop out seeds
-Mix 15 oz. ricotta, 1 egg, shredded mozzarella cheese and parmesan cheese
-Fill squash with mixture and spaghetti sauce
-Bake at 375 degrees for 30-45 minutes (until the squash is tender)

This is the most delicious dinner and one of my favorite meals!  Many of you have asked me for this recipe, so I thought, why not post it on my blog for everyone to see?  The picture above shows you the finished product after baking the squash (this is actually a picture when I made it recently). 

In case you’ve never seen or tried this squash, you can find it at almost any grocery store.  The picture to the right gives you an idea of what you are sure to be on the hunt for after reading this post;)  Please notice that the label says spaghetti squash-it is aptly named for it’s string like “noodles” that you can scrape out.  If you want a low fat version of this recipe, take out the cheese mixture and just use the spaghetti sauce and sprinkle with a little parmesan. 

Food for Thought:  This is a great alternative to spaghetti pasta.  I love that you’re getting your veges while eating what seems like a pasta dish. Spaghetti squash is high in omega-3 and 6 essential fatty acids and full of several other vitamins and minerals!  It is in fact much lower in calories and more nutrient rich than pasta (only 42 calories for one cup and no saturated fat or cholesterol).  Now you can go enjoy one of my favorite recipes and a much healthier version of spaghetti!!

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