My sister loves spaghetti squash and she has been trying to get me to try it for some time. “It’s fantastic!” she exclaimed. I wasn’t so convinced. I remember trying a recipe for mashed cauliflower which people insisted tasted exactly like mashed potatoes. Lets just say they tasted like cauliflower! Yuck! But, like I said, I am willing to try new things.
First of all, you need to know how to cook a squash. It’s super hard to cut raw, so the method my sister uses is microwaving it. Take the whole squash, pierce it several times with a knife. Microwave for 10 to 12 minutes and let stand for 5 minutes to finish steaming. You can also bake it for an hour at 375 degrees, or you can put it in a crock pot with a cup of water and cook for 8 hours.
After its cooked, slice lengthwise and remove the seeds. Using a fork, scrape the inside and little strands will start to come off that look like spaghetti. For a 1 cup serving, its only 42 calories. It’s also low in cholesterol, a good source niacin, vitamin B6, potassium, manganese, fiber and vitamin C. My sister makes this fantastic casserole using spaghetti squash that is healthy, filling and yummy!
Spaghetti squash casserole
- 6 ounces diced zucchini
- 18 ounces cooked spaghetti squash, chopped
- 16 ounces homemade marinara, or jarred sauce
- 3 cups chopped fresh spinach
- 1 ounce mozarella cheese
- garlic to taste
- Italian seasoning to taste
- crushed red pepper flakes
Saute the garlic in a non-stick pan. Add vegetables to pan and saute for 2 minutes. Add marinara sauce, Italian seasoning and crushed red pepper flakes. Simmer another 2 minutes. Remove from heat and stir in ricotta cheese. Put in a casserole dish (a square one if you have it) and sprinkle with the mozarella cheese. Bake at 375 for 20 minutes. For 1/4 of the recipe, its only 212 calories!