A spaghetti squash recipe that has a classic Italian twist.
Averaging from 4 to 8 pounds, the cylinder shaped spaghetti squash is generally available year-round with a peak season from early fall through winter.
While a true spaghetti squash is pale ivory to pale yellow in color, in the early 1990′s, an orange spaghetti squash, known as “Orangetti” was developed and this is what is frequently found in today’s supermarkets. Higher in beta carotene, the orange variety is also bit sweeter than its paler counterpart, although both have a mild flavor that is easily enhanced by the food served with or on it. A dieter’s dream, a four-ounce serving of spaghetti squash has only 37 calories.
Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50 to 60 degrees, and will last up to six months this way. If you have a room in your home that isn’t well-heated, maybe you can use some space in it as a “root cellar” to store onions, squash, apples, and the like. Our guest room often has vegetables on the bed in the cooler months of the year. On the other hand, spaghetti squash will keep several weeks at room temperature.
Cook Time: 50 Min. • Serves: 2 • Calories: 311 • Total Fat: 12 grams • Protein: 11 grams
Once the squash is cooked, let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh to separate it into long strands. You can do these steps ahead of time, then prepare spaghetti squash recipes whenever the mood strikes.
This would also taste great with sliced chicken, meatballs, or any of your other favorite Italian toppings!
For the Dressing:
- 1 medium raw spaghetti squash, (about 2 1/2 lb)
1 tablespoon olive oil
- 1 cup cremini mushrooms, sliced
- 1 small onion, chopped
- 2 garlic cloves, minced
- 14 1/2 oz canned stewed tomatoes, cut up
- 2 tsp Italian seasoning
- 1/4 cup grated Parmesan cheese (optional)
- Salt and Pepper to taste
- Preheat oven to 350ºF.
- Halve squash lengthwise and scoop out seeds.
- Place squash, cut sides down, in a large baking dish and prick skin all over with a fork.
- Bake until tender, 30 to 40 minutes.
- Meanwhile, to make the sauce, heat oil in a medium skillet over medium-high heat.
- Add onion, mushrooms, and garlic and sauté until tender, about 5 minutes.
- Stir in tomatoes and Italian seasoning; bring to a boil. Reduce heat and simmer, uncovered, stirring often, 5 minutes or until desired consistency.
- To serve, carefully rake the stringy squash pulp from the skin with a fork, separating it into strands that look like spaghetti.
- Spoon the sauce over the spaghetti squash and sprinkle lightly with parmesan cheese.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
|Ingredient||Linked To Nutritional Value||Cal||Fat||Carb|
|2.5 Pound spaghetti squash||Squash, spaghetti, bkd/ckd, drnd||153.1||1.5||36.6|
|1 Tablespoon olive oil||Oil, olive, extra virgin||63||7||0|
|1 Cup cremini mushroom||Mushrooms, fresh, pces/slices||7.7||0.15||1.15|
|.1 Each onion||Onion, fresh, med||2.25||0||0.6|
|14.5 Ounce-weight canned tomato||Tomatoes, red, whole, med, cnd||34.95||0.3||8.25|
|2 Teaspoon italian seasoning||Seasoning, Italian medley||0||0||0|
|.25 Cup parmesan cheese||Cheese, parmesan, grated||43.15||2.9||0.4|
|.8 Teaspoon black pepper||Spice, pepper, black, ground||2.35||0.05||0.6|
|.8 Teaspoon salt||Salt, Kosher, coarse||0||0||0|
|2 Each garlic||Garlic, cloves, fresh||4.5||0.05||1|
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