Nov 18, 2008

Roasted Spaghetti Squash



Spaghetti squash is so versatile and easy to make!

Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for baked spaghetti squash.



Roasted Spaghetti Squash
Gina's Weight Watcher Recipes
Recipe is courtesy of my friend Raquel
Servings: 6 • Size: 1 cup • Old Points: 0 pts • Points+: 1 pts
Calories: 41.9 • Fat: 0.4 g • Protein: 1.0 g • Carb: 10.0 g • Fiber: 2.2 g • Sugar: 3.9 g
Sodium: 27.9 mg

Ingredients:

  • 1 large ripe spaghetti squash
  • salt and fresh pepper
    Directions:   

    Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.



    Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.
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    28 comments:

    1. I made this tonight before you blogged! It's my favorite dinner.
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    2. Gina,

      I just made this last night, too! I have a lot leftover. Any good ideas?
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    3. It's great with a little butter or olive oil, some chopped fresh herbs and some really good grated cheese like parmigiano reggiano. Or add some chopped plum tomatoes, fresh parsley, part skim mozzarella and a little parmigiano reggiano and have it for lunch.
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    4. I made this last night, again my first time making a squash, it was so easy and very filling, i will be making this a lot more!!
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    5. I love it! Super easy to make!
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    6. We live in Melbourne Australia, I have searched high and low for a spaghetti squash and no one has ever heard of it. Where can it be found? Does it have another name?
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    7. I'm not sure. It is seasonal so maybe it's not available this time o year in Australia? I would ask in a specialty store out by you. If not, maybe you can purchase the seeds and grow it?
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    8. I just found your blog and I must say, it is a Godsend. I started counting points again 3 days ago and have been struggling with foods that are healthy and satisfying. I am going to try this since I love pasta dishes. I added your blogs to the ones I am following!
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    9. Mmmm, your blog is definitely making me hungry! Thanks for the healthy food inspiration!
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    10. Mmm - your pictures look so yummy - I eat spaghetti squash pretty much on a nightly basis and cannot get enough!! I love it with sugar free ketchup: yum yum!
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    11. I have made this using the baked spaghetti squash topped with Marina sauce and low fat mozzarella cheese. It is still low in points (depending on how much cheese used) But a filling meal. I put the squash in a pie plate topped with the sauce and cheese and baked it for about 15 minutes in the oven at 350*
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    12. That sounds good, almost like a parmigian!
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    13. Hi Gina, I've always wondered how to make Spaghetti Squash. Is any water required in the pan while baking? Thanks
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    15. How do you cut the squash in half? Is there an easy way? It seems so difficult to do for me and I have heard microwaving it a minute helps soften it. Do you have any suggestions?
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    16. @Sherri, the spaghetti squashes I buy have instructions on the label that say to microwave for 2-3 minutes per pound to soften the skin. I haven't tried it yet, but I'm going to. I hope it makes cutting easier! :)
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    17. Do you cover or uncover the squash when baking?
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    18. I like spaghetti squash a bit dryer, so I always put it on a sprayed sheet of parchment paper - cut side down and then bake it. Turns out beautifully.
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    19. Your basil sauce idea has me very excited! I can't wait to make it!

      I make spaghetti squash all the time ~ you do need to cut in half until it's done baking. Before placing in oven (small ones fit in toaster oven), prick all over. It's done when it gives when touches. When done baking, carefully cut in half and let cool a good 5-10 minutes (it is hot!). Or if you're impatient like me, use a few paper towels to hold while you scoop out first the seeds and top strands,

      I've filled a baking dish:
      * covered with pasta sauce sprinkled with parmesan or mozzarella. (I like to add chopped spinach to my sauce)

      * I Can't believe it's not butter spray or low-fat/cal spread. Parmesan.

      * Love to add leftover roasted salmon flakes to the above (butter/parm).

      * I've used it as my "pasta layer" in lasagna in a loaf pan ~ turned out really yummy.

      * I frequently roast a whole garlic bulb (cut off top, drizzle with olive oil). Add some of the smushed garlic to the butter/Parmesan topping.



      NOTE: it will be HOT.
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    20. I double checked on my PointsPlus tracker and spaghetti squash doesn't have any points at all! Yay!
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    21. I cooked mine on 350 for an hour and 20 minutes and it seemed done (the skin easily peeled away and I was able to shred with a fork easily), but the texture was crispy.... any idea why?? - Katherine
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    22. I was wondering about the point? I thought it would be zero? I KNOW...ONE POINT...but every one counts, right?
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    23. Hi Gina, love your recipes! 2 questions, any tips for picking a good spaghetti squash from the store. Sometimes they are so sweet and tasty and other times they have no taste at all, and every once in a while they are bitter. I can't seem to figure it out. 2nd question, why is this recipe 1 point? On ww pointsplus spaghetti squash is 0. Thanks!
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    24. We used this method to roast our spaghetti squash for your Spaghetti Squash Lasagna recipe last night. We are new to spaghetti squash and so had to taste a little on its own before using it in the recipe. We both loved it! I will definitely be fixing this as a side dish on a regular basis. It is perfect with just salt & pepper!
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    25. I'm confused as to why spaghetti squash with salt and pepper would be 1 point. I just looked it up on etools and it says spaghetti squash is 0?
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    26. I am planning my meals for the week and really want to make this for another recipe on your site. How far ahead can I make it? Will it store in the fridge for 2 days? I want to make it tonight, Sunday, because I have time and use it on Tuesday for dinner.
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    27. I'm curious as to why this is 1 pt.plus In my WW book it says 0 pts. plus. It is classified as a vegetable.

      Thanks.
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    28. Tara @ secretsofamomaholic.comJan 26, 2012 02:04 PM
      I didnt know these were so hard to cut into! Good thing dave was home to cut into it for me! Its in the oven now & I'm excited! Will let you know if the kids ate it!
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