When a friend said she was on a low carb diet, hadn’t had spaghetti squash before and inquired about it, I knew it was time to put together some of my favorite recipes I’ve stumbled on through Weight Watchers, Skinnytaste, Hungry Girl, etc. I’ll provide my directions for spaghetti squash then links for the rest. Enjoy!
I love love love spaghetti squash. I didn’t really understand what all the hype was about when I first heard about it, and to be honest, didn’t even like it the first time I made it. Then I went to Ruby Tuesday’s and tried their Spaghetti Squash Marinara and realized I was probably just not making it right. Every time I made it it was so watery and mushy. Straining it did not help. After trial and error with my oven, I figured it out. But if you’ve never made spaghetti squash before, there are all kinds of ways to cook it. Here is one of the guides to look through on About’s website.
The way that I think works best for me is to preheat my oven to 350°F then cut the spaghetti squash in half. It’s kind of hard, I usually have my husband do it because I’m lazy. Then once it’s cut in half, you scoop the insides out. Keep scooping until all the noodley goop is out so you get to a point where you’re scraping the sides. (You’ll understand what noodley goop is once you cut it in half. So basically you’re cutting around an oval shape).
Do the same thing to the other half then put them face down on a baking sheet and into the oven for about 30-45 minutes. For me, I’ll do about 40 minutes. That way it’s not undercooked or overcooked (which makes it watery). When done I’ll just pull out of the oven and let it cool for a bit because it’s really hot. Sometimes I’ll just leave it sitting there for 20 minutes.
Then I’ll just go through, take a fork and start scraping the sides and put it into a bowl. It looks just like spaghetti, but doesn’t taste like it. So don’t go in with a mindset that it tastes exactly like it. Just enjoy it for what it is. I like to add some of Prego’s light marinara sauce to it too. A half a cup is one Weight Watcher point. Even better, there aren’t any points in spaghetti squash. I’ve been preparing it for lunches lately and storing it in tupperware bowls. It’s some work, but I like it a lot. A lot of people enjoy putting olive oil on theirs. Search around, you’ll find the way you like best!
Links to Favorite Recipes
Mashed Cauliflower (the recipe calls for nutritional yeast, which you can find at a Whole Foods or similar store. I ended up trying this with nutritional yeast and wasn’t a fan, but it’s healthier. I use parmesan as a substitute for nutritional yeast. Also, I have a Ninja which makes blending this super easy. It purees it perfectly).
Links to Favorite Recipe Sites
Hungry Girl (sign up for the emails! One of the few I enjoy getting)
Weight Watchers (You have to subscribe to their website, but you can always find WW recipes online).