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
- 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.
- Heat your pasta sauce and sausage (if using) on the stove in a small pan.
- 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.
- 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.