Spaghetti Squash

One of the biggest challenges for me as I work to eat healthy, is finding vegetables that I like. I thought I would try spaghetti squash. How on earth do you cook this?

Thanks to google, I found that you should cut the squash in half, scoop out the seeds and place the two halves in a pan of shallow water. Cover the pan with foil and bake at 350 degrees for 60 to 90 minutes. When it is fork tender, turn it over and use a fork  horizontally to pull the meat of the squash up. It comes off like spaghetti! I add just a small amount of butter and parmesan cheese, but it tastes great just plain. It is slightly sweet and woodsy with a slight crunch that gives the spaghetti a nice texture.


Pasta                                                                       Squash

1 cup                                                                        1 cup

221 calories                                                           31 calories

43 carbs                                                                  7 carbs

2.5 fiber                                                                  1.5 fiber

These are averages…. but definitely a better choice for those of us watching calories.

Add a great meat sauce,( I add fresh basil, sun-dried tomatoes and of course garlic) and viola’. Top off with shredded parmesan and dinner is served!





3 Comments Add yours

  1. Doug Brown says:

    Did you add recipe for spaghetti sauce? If you did I couldn’t find it. We discovered spaghetti squash as a result of my kid sister growing too many spaghetti squash in her garden. Not wanting to throw them away, we looked up ways to eat spaghetti squash and discovered it’s a fantastic way to have spaghetti without pasta, (for diabetics.)


    1. Begley House says:

      No I did not add the spaghetti sauce… yet

      Thank you for stopping by


  2. Sarah B says:

    Yummy! I cant wait to try this recipe.. Thank You for sharing.


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