I have been wanting to try to make spaghetti squash now for a long long time. I just couldn’t bring myself to substituting my childhood comfort food of pasta for veggies that look like spaghetti. When I was a child my Mom used to tell me, “Susan, you’re going to turn into a noodle!” I could have literally eaten spaghetti and meat sauce every single night for dinner. Last night I finally took the plunge to make my fake yet much healthier and way less caloric “pasta”. We topped our “spaghetti” with lots of fresh veggies and sun-dried tomato chicken sausage. By replacing my beloved spaghetti with vegetable spaghetti, I was able to fill my bowl much higher with delicious food then if I were to have been stuffing my face with carbs. (Disclaimer: I don’t think I will ever be able to give up my real noodles, but maybe I can use squash as a substitute once in a while 😉
- 2 large spaghetti squashes, cut in half and seeds removed
- Approx 1/4 cup of basil, shredded
- 1 package of fresh spinach
- 1 box of grape tomatoes, sliced in half
- 4 chicken sausages (your choice of flavor) we used sundried tomato
- 1tbsp of Parmesan cheese per serving (or however much you desire)
- 1 zucchini, cut in slices
- 1 box of mushrooms
- 3-4 cloves of garlic, minced
- salt and pepper to taste
- Approx 1 tbsp of olive
- Slice spaghetti squash in half. Get your muscles out! This was by far the most difficult time I had chopping something in half. Thank goodness for boot camp:)
- Remove seeds. It was pretty much like scrapping seeds out of a pumpkin, except I didn't get to carve a scary face into my squash, boooo!
- Lightly brush squash with olive oil, salt and pepper. Place face down on a greased cookie sheet.
- Bake in oven at 375 degrees for approx 45 minutes or till slightly browned on flesh. It’s ready when you are able to pierce through the skin with a fork and it’s tender. You don’t want it mushy.
- Meanwhile prepare sauce. Chop all veggies, chicken sausage, garlic and basil. Heat 1 tbsp of oil in a large skillet.
- Saute zucchini for a few minutes.
- Add grape tomatoes.
- Add sliced mushrooms a few minutes later.
- Toss in your spinach. Spinach will cook down quite a bit.
- Add sliced chicken sausage. (Sausage is already pre-cooked, next time I will probably grill sausages beforehand either on grill or pan to create a more snappy sausage.
- Cook sauce for an additional few minutes. I had to drain out a lot of excess water after I finished my sauce. Next time I might not add the zucchini.
- Remove spaghetti squash from oven. Let squash cool for about 10-15 minutes. Take a fork and run it through the squash. It will form long pieces of stringy spaghetti. Transfer to bowl.
- Top each bowl with 1/4 of primavera sauce. Toss in shredded basil and top with Parmesan cheese.
- Preheat to 375
- Calorie Comparison
- Eat Fit Not Fat- Spaghetti Squash Primavera- 260 calories per serving
- Olive Garden’s Spaghetti and Italian Sausage – 1270 calories per serving
- 1 cup of plain spaghetti (no sauce)- 221 calories
- 1 cup of spaghetti squash- 42 calories
Another great recipe would be to grill up some shrimp. Toss together spaghetti squash and shrimp with a little lemon, olive oil, garlic and parm. Delicious!
Recipes adapted from a few different websites: