When I am president of the world, I am going to shake up the food pyramid and make Italian a food group. While I love just about everything about Italian food from the olive oil and bread, to the pasta, cheese, and wine, I do not love what it can do to my waist line.
I’m pretty sure it was The Candid RD, who finally convinced me to try spaghetti squash as a substitution for pasta. I have to confess it is quite fabulous, in fact, on my first attempt I ate the entire thing in one sitting. Thank goodness spaghetti squash only has 42 calories per cup!
Besides being low in calories, here’s what else I love about spaghetti squash:
- It’s filling (yes, I know I ate the entire squash on the first try, but I enjoyed a more appropriate serving size last night so I can confirm that this really is a true statement)
- It is included in Dr. Jonny Bowden’s book The 150 Healthiest Foods on Earth (a book I highly recommend and refer to frequently)
- It earned a NuVal score of 93!
- It’s easy to make and quite versatile
Here’s how I prepare Amore Faux-Pasta Squash:
Preheat oven to 350 degrees. Cut the squash open lengthwise and scoop out the seeds with a spoon. Bake cut-side down for 45 minutes then turn and bake until the skin is tender. Use a fork to release spaghetti-like strands and place them in a bowl. Season the squash to taste.
There are probably a million ways you can season your spaghetti squash. Here are 4 ideas:
- Olive oil, garlic, parmesan cheese, spinach, roma tomatoes
- Marinara sauce and roasted vegetables
- Carrie told me she mixes spaghetti squash with marinara and cheese and bakes it…I did this last night and it was tasty!
- Salt and pepper (clever, eh?)
Speaking of seasons, spaghetti squash just happens to be in season, so it should be easy to find in the produce aisle.
Now I really must go work on my campaign to become president of the world and make some more lean-guini. Ciao!
Miz says:
November 11th 2009oooh I love the spaghetti squash.
the husband? NOTSOMUCH.
this year the child and I may need to gang up on him (I just need to get her on my SS Team :))
Diane Fit to the Finish says:
November 11th 2009I’m like Miz – I finally tried it an loved it, but my family gave it a big thumbs down. All is not lost on the family front though because I’m going to try again!
Michelle says:
November 11th 2009I am jealous. They don’t have this in Australia. I demand you send me one NOW! Jk. I will try when I get home in 1 1/2 weeks :)
Jodi Jones (jodiojo) says:
November 11th 2009Man I love your recipes. I have to admit…I’ve never made it but I have had it. I recommend it but I am not convinced my family will go for it… Might have to sneak it in one night and see. It’s a go for me though…:o)
Jess (Fit Chick in the City) says:
November 11th 2009Thank you for the instructions! I’ve so been wanting to try this myself, but have been hesitant as I didn’t think it would turn out. Your instructions sound so easy.
The Candid RD says:
November 11th 2009Yeah!! So glad you enjoyed it, although I already knew you did threw Twitter :) Your variations sound delicious, and it’s crazy how it can taste so good even with just some salt and pepper. IT’s so versatile, and delicious! I’m getting more today, can’t wait :)
carrie says:
November 11th 2009i have even tricked the chirrens with the lean-guini you speak of. thanks for reminding me how tasty it is, i have added it to my shopping list!
Food Fascination says:
November 11th 2009YUM. I am going to try the marinara & cheese baked version this week.
Brett says:
November 11th 2009mmm, I love squash season! I’m always too excited to wait for the oven to preheat, so I cook mine in the microwave, to the same consistency and delicious flavor as baking it in the oven. It’s super easy and everything comes out tasting great!
Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork “comb” out the strands.
Melissa says:
November 11th 2009Oh, I used to eat spaghetti squash all the time, BC (Before Children). I will add this recipe to my repertoire, for sure!
terese says:
November 11th 2009I just made spaghetti squash for a friend of mine who eats gluten-free. I made a sauce of tomato puree, basil, onions, garlic, olive oil and my favorite loose sausage with fennel seed. I baked the squash after layering it with sauce and provolone cheese and parmesan…so delicious.
Yum Yucky says:
November 11th 2009When you become Prez, can you make me leader of Department of Food Eating?
Suzanne says:
November 11th 2009I keep meaning to try this in my quest to get Ellie to eat a vegetable other than broccoli. I definitely need to just bite the bullet and try it.
Pat Steer (Gaelen) says:
November 11th 2009Spaghetti squash is my staple; alas, I have too tiny a garden to grow my own. My brother and sister-in-law put a few plants out behind their shed, and now they’re hooked and produce enough for all of us for at least part of every year.
Don’t forget to try it with roasted garlic and mushrooms in a light white-wine and cream sauce…mmm.
But no Laughing Cow cheez, okay? Splurge on a couple ounces per serving of a nice smoked gruyere, or even a lovely emmenthaler or swiss which will be naturally low in sodium, melt beautifully, and give the squash just the decadence it needs. Real food deserves real cheese!
FatFighterTV says:
November 12th 2009Wow – president of the entire world??? That’s so cool! I love spaghetti squash too – glad it’s in season now.
Tami Boehmer says:
November 12th 2009Love spaghetti squash and have used it as a spaghetti substitute. I like making my own sauce and crumbling goat cheese on top. I sometimes put in a spoon or so of pasta so I don’t feel deprived. I’m going to try to bake it – that sounds yummy!
Katrina (gluten free gidget) says:
November 12th 2009I make an Avocado Pesto to top my Spaghetti Squash! Yum!
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