Spaghetti Squash Spaghetti

  • Date August 11, 2013
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Someone asked me the other day why I hadn't done such an obvious recipe of using spaghetti squash instead of traditional spaghetti noodles. I was of course very upset by this as I expect all of my loyal readers to have read EVERY recipe that I post. I went back to find the recipe and realized it was one of my first posts to the blog and it needed some serious help! The post was more focused on the vegetarian meat balls anyways.

So here we have it! The alterations I made to this recipe after the first post is that I put down a large bed of fresh spinach before adding the cooked spaghetti squash. This was a great addition as the spinach quickly cooks from the heat of the squash and provides a nice green leafy taste to the meal. A low calorie alternative to the traditional noodle based spaghetti. This recipe makes two servings (giant bowls really), for around 300 calories per serving.


  • 1 large spaghetti squash
  • 2 cups sliced mushrooms
  • 1 cup sliced red pepper
  • 2 cups diced tomatoes (fresh or canned)
  • 1/2 cup pizza sauce
  • 6 cups spinach (raw)
  • 4 tbls crumbled goats milk feta cheese
  • Green onion, sliced to garnish


For the spaghetti squash:
  • Cut the spaghetti squash in half and place face down in small amount of water and cook in microwave until the tops of the squash are soft (usually 10 minutes)
  • Remove from microwave and let cool for a few minutes
  • Take a fork and scoop out squash onto plates

For the sauce:
  • Add the mushrooms, red pepper, tomatoes and pizza sauce and simmer until hot

Putting it all together: 
  • Place spinach on bottom of each bowl
  • Add the spaghetti squash
  • Add the sauce
  • Add the goat cheese
  • Add green onion to garnish

Husband Friendly Version: 

No alterations needed! One happy husband = happy wife = new recipe to share with the world!

1 comment:

Anonymous said...

Bud light?