I have developed a true love for spaghetti squash, although I will admit having it the same way over and over again can get a little redundant and boring. So with that I ended up switching it up a bit, using the same ingredients but adding some cheese atop. It turned out absolutely perfectly. The spaghetti squash crisped up just slightly on the outside and the cheese was a perfect touch. Considering this was using some of my leftover meat sauce I had made it was also a great way to use up some leftovers in a new and unique way.
My meatballs are actually frozen turkey meatballs from Trader Joe’s. I pick these up every once in a while at Trader Joe’s because my boyfriend and I just genuinely like these! I’m usually not a frozen meatball fan (I prefer homemade) but these are tasty and perfect for a quick meal. I’ve heard from a few that the sodium level is too high for their liking – but I feel as though these aren’t an item I eat all the time, so a higher sodium level isn’t going to be a damper.
To make my spaghetti squash bake, I layered spaghetti squash into the bottom of a small baking dish. I layered ½ cup of homemade meat sauce over the top, then sprinkled the top with 1/3 cup of fat free mozzarella. I then baked it in the oven for roughly 15-20 minutes until the cheese was nice and melted.
The greatest part was my entire meal was only 9 points plus!
I’ve been on a spaghetti squash kick as of late. One night I was hungry and decided to whip this together in less than 2 minutes.Lunch or dinner in less than 2 minutes is a perfect way to go! Of course it can only be ready in less than 2 minutes if you have cooked spaghetti squash on hand.
In this particular instance, I used jarred sauce (1/2 cup Barilla Traditional pasta sauce), ¼ cup Jimmy Dean Turkey Sausage Crumbles and a serving of cooked spaghetti squash. I put everything together and heated it through in the microwave. Filling, delicious, and a perfect quick meal.
The greatest part? This whole meal was ONLY 2 points plus values!
I was going to my boyfriend’s uncle’s house this weekend, with his mother and him to visit. I knew his mother was making homemade sauce and meatballs and since I didn’t want to tote along a measuring cup (because I visually can’t judge what a cup of pasta looks like), I decided to bring spaghetti squash to share with everyone.I like bringing healthier alternatives to the table, regardless of where I am, and this was a perfect opportunity.
I had baked my spaghetti squash (seasoned with salt and pepper) the afternoon prior, shredded it and put it into the refrigerator.I was quite pleased with how my spaghetti squash turned out because the last few I have made came out very wet. This one was perfect and reminiscent of al dente pasta.The squash itself tastes like squash, but it does adapt to the flavors it’s paired with and due to it’s spaghetti like characteristics it makes for easy twirling on a fork.
At my boyfriends uncles we ended up having a late lunch. I had a helping of spaghetti squash, a ladle of homemade sauce and one meatball. I also had a small helping of garlic bread. It was a perfect meal – delicious, satisfying and I honestly didn’t miss the pasta.And to think I was a little afraid of trying spaghetti squash with pasta sauce … now I’m a huge fan. So much of a fan I had spaghetti squash with pasta sauce for lunch the next day!
Do you like incorporating spaghetti squash into meals?
So many people rave about spaghetti squash so I decided to pick up a smaller squash at the grocery store to give it a try. I enjoy squash in general – acorn, butternut, etc. so I figured it’d be a trial run to see if spaghetti squash would join that list.
I cut the spaghetti squash in half lengthwise then scooped out the seeds and pulp.I spritzed a baking sheet with non-stick cooking spray, then placed the squashes onto the pan face down. I then put them into a 350 degree oven for roughly 30 minutes. I checked my squashes and added a splash of water into the pan to help “steam” the squash a bit more before returning them back to the oven for another 10 minutes. Granted, cooking times will vary based on the size of your squash.
After taking the squashes out of the oven, I let them cool until cool enough to touch, then took a fork and raked it down the center of the squash, pulling out the pulp as I went along.The squash came out of the “shell” so easily and none of it went to waste.I ate some while it was warm and found I really enjoyed it. It tastes exactly like squash.The flavor possibilities are endless – you can eat it plain, you can eat it with some sweetness on it (brown sugar, etc.), you can saute it with onion garlic and olive oil. Some even use it as a substitute to pasta – although I’m not entirely sure I’d be that adventurous.
The great benefit of squash is that it’s a power food, it’s filling, it’s really low in calories and it’s a 0 points plus value for those of us who follow Weight Watchers.
I’m quite a fan! Though sadly the price of spaghetti squash has doubled in the past few weeks … and that’s no fun.