Spaghetti Squash


Here’s a quick weeknight meal that’s pretty darned good for you. When I first went gluten-free, spaghetti squash was a staple in our house – when cooked, it really does look like pasta, and you can top it with anything that you’d normally put on pasta. And it’s HEALTHY! My favorite topping is the basic spicy tomato sauce, a bit of italian sausage and parmesan cheese, but it’s also good just with a bit of garlic, butter and parm, and probably anything else you can think of.

Spaghetti squash is also very curious in that it is one of the few foods that cooks better in the microwave than in the oven! You can cook a whole squash in about 10 minutes in the microwave on the highest setting – dinner doesn’t get much faster than that. One note about the squash – once you sauce it, the salt in the sauce will release some water from the squash. If you don’t like your squash on the soupy side, drain off the water after you sauce the squash.

Spaghetti Squash with tomato sauce
Serves 3 as a main course
5 Weight Watchers points per serving (including meat sauce)

1 2-3lb spaghetti squash
3 cups of your favorite tomato sauce
80z spicy italian sausage, casing removed, cooked and crumbled
parmesan cheese to garnish

  1. Cut the spaghetti squash in half, lengthwise. Scoop out the guts with a large spoon. Pierce the hard skin with a fork a few times. Cover the cut-sides of the squash with saran wrap.
  2. Heat your pasta sauce and sausage (if using) on the stove in a small pan.
  3. Place squash cut-side down in the microwave, and cook on high for 7 minutes. Turn squash over, cook for 3-4 more minutes, until the skin gives a bit at the touch. Remove squash from the micro and uncover to let cool for a few minutes.
  4. Take a fork, and gently scrape at the squash flesh and delight at the lovely little strings of squash that come peeling away! Place the squash in serving bowls and top with sauce and parmesan and serve.

5 thoughts on “Spaghetti Squash

  1. I’ve seen this gadget before that makes your squash ‘spaghetti squash’. You put the squash onto this turn-style machine and you grind the machine in circles and it makes spaghetti like strands….if that makes any sense. This sounds like a great weeknight healthy meal. I will be making this for sure.

  2. Hey! It’s nice to see another Rogers Park resident. I love our neighborhood…the diversity is amazing. I live just west of Loyola campus, near Clark/Devon. So I’m very close to Devon Market (which I LOVE). Have you been there?

  3. Hi Jenn,I have always wanted to try spaghetti squash!!! Yours looks really yummy. Does the squash actually have the texture of real spaghetti?? Thanks for sharing…

  4. I ocassionally buy a small sp. squash and I really want to make myself like it. But I just haven’t been able to get it to a texture I can stand to eat. My husband won’t touch the stuff. I would like to use this instead of rice or potato pasta, for the nutrient factor, but we just can’t like it so far!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s