Italian Stuffed Spaghetti Squash

Spaghetti squash is a wonderful low calorie and vitamin-rich substitute for pasta.  With a calorie count of only about 40 calories per cup, and richness in fiber, beta carotene, potassium and folic acid, spaghetti squash blows pasta out of the water from a nutritional perspective.  When cooked, the the meat of the squash pulls apart in spaghetti-like strands.  It has a very mild, neutral flavor, so it it a great base for flavorful sauces.  I like to serve it “baked pasta” style with plenty of tomato sauce , some veggie meatballs or veggie ground beef, and a little cheese on top.

italian stuffed spaghetti squash

Italian Baked Spaghetti Squash
Serves 2
You can cut some calories and amp up the health value of a traditional baked pasta dish by replacing the pasta with spaghetti squash.
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Total Time
45 min
Total Time
45 min
Ingredients
  1. 1 spaghetti squash, cut in half lengthwise and seeds removed
  2. 1 1/2 cups tomato sauce, homemade or store-bought
  3. 6 veggie meatballs or 2 veggie burgers, grilled and crumbled
  4. 4 TBSP grated cheese (mozzarella, fontina, and parmesan are all good choices)
  5. salt and pepper
Instructions
  1. Heat oven to 425 degrees
  2. Sprinkle squash with salt and pepper, and place cut-side up on a baking sheet. Bake for 30 minutes. Remove from oven and use a fork to tease apart the meat of the squash into spaghetti-like strands, leaving the skin of the squash in tact.
  3. Add half of tomato sauce and veggie meatballs to each squash half and stir to combine.
  4. Top each squash half with 2 TBSP of cheese and return to the oven for 10-15 minutes, until cheese is melted and starting to brown.
  5. Serve immediately.
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