I’m a big lover of spaghetti squash. I’m actually a huge lover of all vegetables. Dj, on the other hand, was a little apprehensive when I told him I was experimenting with a pasta dish, that was actually pasta-free.
He kept looking at me with nervous eyes as I walked around the kitchen saying, “But what if I don’t like it…” (Then you can eat something else). “But… wait… you’re using squash instead of noodles…?” (Yes, and it’s freaking delicious).
After taking his first bite, however, he jumped right on the Spaghetti-Squash-Loving-Bandwagon.. he even went back for seconds! He even asked me a few times if it was actually healthy because it tasted that good.
SO! If you are trying to sneak more vegetables into your diet, your children’s diets, or in my case, my boyfriend’s diet, then this is the perfect dish for you! It’s simple, low-calorie, healthy, carb-free, and easy to make vegetarian or vegan!
*1 Medium Spaghetti Squash *½ Large Zucchini *1 Medium Yellow Squash *1 Medium White Onion *4 Large White Mushrooms *½ Green Bell Pepper *1 Pound Ground Chicken (or turkey) *1 Cup Shredded Cheese *2 Tablespoons Extra Virgin Olive Oil *2 Tablespoons Cayenne Pepper *Pepper *Garlic Powder *Italian Seasoning*
Preheat your oven to 375 degrees!
Slice the spaghetti squash in half (long ways), scoop out the seeds, and place inside-down on a baking sheet with 1 tablespoon of OVOO.
Bake for 45-50 minutes. Once the squash is done, you should be able to pierce the inside with a fork easily.
While the squash is baking, cut up all your veggies!
Once the squash has about 25 minutes left in the oven, sauté your veggies on the stove at medium heat with 1 tablespoon OVOO, 1 tablespoon cayenne pepper, black pepper, garlic powder, and italian seasoning.
At the same time, brown your ground chicken or turkey in a separate pan.
Once your meat and veggies are done, combine them into one pan.
Stir in another tablespoon of cayenne pepper and a dash of the other salt-free seasonings.
Once the squash is out of the oven, use a fork to scrape out the insides. It comes out looking exactly like thin spaghetti noodles!
Mix 2 ½ cups of low-sugar tomato sauce with the vegetables and meat. I like Hunt’s brand.
Mix the meat, veggies, and sauce mixture in with the squash noodles in a greased pan.
Lower the oven temperature to 325 degrees.
Top squash bake with 1 cup of shredded cheese. If you are watching dairy, or want to make it healthier, top with GO VEGGIE! cheese.
Bake in oven for 20 minutes, or until the cheese is completely melted and beginning to bubble.
Serving Size 1 Cup, Makes 10 Servings
Per Serving: 118 Calories
I served mine with homemade garlic bread! Enjoy!