Spaghetti squash is one of my favorite meals! Not only is it low-fat, low-calorie, and low-carb, it’s colorful, tasty, and made with all real, unprocessed foods. It’s sure to become one of your family’s favorite meals too! Add a side salad with fresh greens and you’ve got a complete meal.
I’ve found this squash to be extremely versatile. Not only can it be forked out and used as pasta, you can scoop out the seeds and use the center to add in your favorite ingredients. There are so many different things you can do to make an incredibly healthy meal that the entire family will enjoy!
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups chopped tomatoes
- 8 ounces mushrooms, sliced
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh basil, chopped
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the baking sheet and bake for 30 minutes or until a sharp knife can be inserted with little resistance.
- Remove squash from oven and set aside to cool enough to be easily handled.
- While squash is cooling, heat oil in a skillet over medium heat.
- Saute onion in oil until tender.
- Add garlic and saute for 2-3 minutes.
- Stir in the tomatoes and cook until tomatoes are warm.
- Use a fork to scoop the stringy pulp from the squash (will resemble spaghetti noodles) and place in a medium bowl.
- Toss with the sauteed vegetables, feta cheese, and basil.
- Serve warm.
Have you used spaghetti squash to replace pasta before?