Spaghetti Squash Loaf

  • Date April 29, 2014
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We shall start this post with a poem. Written and produced by yours truly.

An Ode to Spaghetti Squash

"You are so grand
You are not bland

You allow me to eat a giant amount
With such a low caloric count

You are so versatile
Making up most of my recipe file

You are not just a noodle replacement remedy
Allowing me to create endless recipes"

Here we go! A spaghetti squash "meatloaf version". I have no idea what to call it. But it fits into a meatloaf pan and if you like meatloaf but want to try something different, then this recipe is for you. The total recipe was around 750 calories. I of course, consumed it in 2 servings, but if you are less piggy, you could easily feed a family of four.


  • Spaghetti squash, 4 cups cooked
  • Worscheshire, 1 tbls
  • Onion, 1 small
  • Carrot, grated, 1 cup
  • Egg whites, 1/4 cup
  • Light BBQ sauce, 1/4 cup
  • Garlic, crushed, 3 tbls
  • Dried onions, 3 tbls
  • Nutritional yeast, 1/4 cup
  • Green Max, dry, 45 grams (or oatmeal - rolled oats)
  • Rice crumbs, 40 grams
  • Balsamic glaze, 2 tbls
  • Pepper and salt, to taste


Cook your spaghetti squash, cut in half and scoop out seeds, place in microwave with a tiny amount of water, Cook 4 minutes cut side up and 4 minutes cut side down. It might take longer depending on the squash. You will know it is done when it gets very soft to touch.

Mix all of the ingredients (except the balsamic glaze) into a large bowl.

Press into a lightly greased meatloaf tin and brush with balsamic glaze.

Cook in oven at 350' for 60-75 minutes.

Like a good lasagna, patience and letting it sit will make it easier to cut. Good luck with that.

And if this one intrigues you, don't forget about other great spaghetti squash ideas! Remember the veggie balls? 

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