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 Baked Spaghetti Squash
- 1 spaghetti squash cut in half lengthwise and seeds removed
- 1 1/2 cups tomato sauce homemade or store-bought
- 6 veggie meatballs or 2 veggie burgers grilled and crumbled
- 4 TBSP grated cheese mozzarella, fontina, and parmesan are all good choices
- salt and pepper
- Heat oven to 425 degrees
- 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.
- Add half of tomato sauce and veggie meatballs to each squash half and stir to combine.
- 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.
- Serve immediately.