As you can probably tell from my past recipes I am all about a simple carb (pasta) and spicy things (buffalo chicken). Today, though, I decided to step away from that – kinda.
Because I love pasta so much I invested in a spiralizer back in college; however, I didn’t bring it to DC with me and I have been seriously missing it.
My local grocery store sells pre-spiralized squash, zucchini, and butternut squash noodles, but they are like $5 a pack. I was looking for a more budget friendly alternative and decided to give spaghetti squash another try.
I had tried it a few years ago and had never quite gotten the right outcome. Something about my noodles were too crunch or soggy, but for the last few weeks I have been cooking it more and more and think I have finally figured it out.
Spaghetti squash is less than a dollar at my grocery store AND lasts me two dinners, so what more could you ask for?
I made a buffalo chicken one last week and if you’re interested I’ll definitely put it on the blog, but this week’s spaghetti squash is a veggie packed take on classic spaghetti.
What You’ll Need:
1 spaghetti squash
2 c spinach
1/2 c pasta sauce of choice
1/3 c shredded chicken
1/4 c mozzarella cheese
2 tbsp. garlic
2 tbsp. olive oil
Salt and pepper to taste
How You’ll Do It:
1. While the oven is pre-heating to 400, prep the spaghetti squash by cutting it in half and drizzling with olive oil and sprinkling with salt and pepper.
2. Place the spaghetti squash cut side down on a baking sheet and place into the oven for 40 minutes.
3. In a medium sized pan sauté spinach in half of the garlic. In a saucepan combine the other half of the garlic and the pasta sauce.
4. When the spaghetti squash is done begin scooping out the ‘strings’ of ‘pasta’ with a fork. Keep the outside shape of the squash as best you can (we’ll still need it!)
5. In a medium bowl combine the ‘pasta,’ sautéed spinach, spaghetti sauce, and chicken. Sprinkle in half of the mozzarella cheese then combine.
6. Scoop the mixture back into the spaghetti squash and top with remaining cheese.
7. Place back in the oven (face up) for about 5-10 minutes or until the cheese is melted and bubbly.
What You’ll Need to Know:
Since half of a squash is so filling, I usually wrap the other half in aluminum foil and place it in the refrigerator for dinner later that week. When I do this, I leave the spaghetti squash intact and don’t get the ‘pasta’ from it yet – basically, leave it alone after step 2. This meal is super filling but is filled with a lot of good vegetables and is super low in carbs. One cup of spaghetti squash has just 7 carbs and only 31 calories!
This dinner is super easy to do and since you can leave it alone for the most part I usually try to get in a quick workout while it’s in the oven.
Spaghetti squash is slowly becoming my new favorite and once I figured out the best way to cook it it has seriously gotten so much easier.
Let me know if you enjoy this recipe, want to see my one for the buffalo chicken bowl, and what your favorite spaghetti squash recipes are.