Low calorie, zero fat and deliciously healthy — spaghetti squash is on my perfect vegetable list! If you’ve never had spaghetti squash, you’re missing out on a real treat! It’s a yummo squash that acts like spaghetti (you know, the pasta kind), but it’s super good for you and very low calorie — only about 42 calories per cooked cup! Yowza — that’s squash-tastic!
Spaghetti squash is available year round, but it’s finest hours are fall through winter. As I write this in the middle of September, I’m already beginning to think about what I’ll be serving for Thanksgiving — I’m not too obsessed with food — am I — LOL!
This Spaghetti Squash casserole makes a great side dish to a festive holiday meal, but I also enjoy eating it as a meal unto itself. I often cook mine in single serving individual casserole dishes and serve with a hearty homemade french bread (or store bought, if you prefer), and a salad. A great vegetarian meal with all the comfort of a casserole.
This doesn’t freeze well, but it never lasts that long at my house anyway. I hope you’ll give it a try and let me know what you think of it.
- 1 (3 1/2 pound) spaghetti squash
- Vegetable cooking spray
- 1/2 cup chopped onion
- 3/4 cup nonfat sour cream alternative
- 3 tablespoons nonfat mayonnaise
- 1/4 cup grated Romano cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely crushed unsalted whole-grain melba toasts (about 10)
- 1 teaspoon grated Romano cheese
- 1 teaspoon paprika
- 1/4 teaspoon onion powder
Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes or until tender. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork “comb” out the strands to yield 5 cups; set aside.
Lightly coat a nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 3 minutes or until tender. Combine squash, onion, and next 6 ingredients in a large bowl; stir well.
Spoon into a 10x6x2 inch baking dish coated with cooking spray; set aside.
Combine melba toast crumbs and next 3 ingredients, and stir well. Sprinkle over squash mixture. Bake at 350° for 40 minutes or until thoroughly heated.
Yields 6 Servings | 1 cup each
CALORIES: 117 (18% from fat) / PROTEIN 5.6 g / FAT 2.3 g / CARB 18.3 g
This is just delicious!
What’s your favorite way to serve spaghetti squash?