Spaghetti squash is one of my favorite foods–so healthy and so easy to master. I use this as a healthier substitute for pasta. 1 cup of pasta can be 220 calories, compared to 1 cup of spaghetti squash which is 42 calories. Spaghetti squash is low in carbs and high in water content. Definitely a delicious and healthy alternative to real spaghetti.
I made a spaghetti squash recipe, topped with vodka sauce and sauteed mushrooms. Here is how it all went down:
- Preheat oven at 375 degrees Fahrenheit. Cut the spaghetti squash in half
- Scoop out the seeds and pulp with a spoon
- Slather with a tbsp oil per each half, season with salt and pepper
- Bake in oven at 375 degrees Fahrenheit for 40 minutes
- When the spaghetti squash only has 20 minutes left to bake, put minced garlic and a tbsp of oil in a pan on medium heat for around 5 minutes
- Heat vodka sauce in pan on medium heat
- Add sliced mushrooms to the pan with the garlic. Sautee for 10 minutes, add more olive oil if needed.
- Take squash out of the oven and scoop the sides with a fork
- Scoop both halves into a bowl
- Scoop out your personal serving
- Add vodka sauce, mushrooms, and cheese (I used an Italian 5 cheese blend)
Final Product: I added roasted carrots to my meal. It was phenomenal!
Delicious and healthy! Now I just have to think of all the ways to use the loads of spaghetti squash leftovers! 🙂