Cut the Calories with Spaghetti Squash

Cut the Calories with Spaghetti Squash.

Spaghetti Squash has become a signature meal in my household. Spaghetti squash is unique because of it’s paste-like texture. Although Spaghetti squash is very bland and flavorless, however, this is a good thing when it comes to cooking. Spaghetti squash can take on any flavor that you are attempting, making it an ideal ingredient.


Spaghetti Squash Benefits

Spaghetti squash contributes remarkable benefits to our health and it is also low in calories. It’s high in fiber, vitamin C, manganese, and contains vitamin B6.

 If you are looking into lowering your calorie intake, add spaghetti squash into your diet. It’s been noted that 1-cup serving of cooked spaghetti squash has 42 calories, while 1 cup of cooked pasta has 221 calories. 

Why not give this recipe a try? 



Preheat oven to 400°F.

Slice and Prepare Spaghetti Squash

Wash squash, then with a fork, poke holes as a guide to where you will be cutting around the squash.

Next, with a sharp knife, slice squash at half-length. 

Using a spoon, remove all of the seeds and top stringy flesh.

Season Squash

Drizzle squash with extra-virgin olive, sprinkle with Himalayan salt and lemon-pepper.

You can add seasonings of your choice; I also recommend rosemary and fennel.

Prepare Banking Sheet

Obtain a shallow baking sheet or casserole dish.

Pour 1/2 cup of water into baking dish.

Drizzle a little extra-virgin olive oil, add sliced tomatoes and green peppers onto the baking dish. (The tomatoes and peppers add in flavor).

Place the spaghetti squash, flesh down onto the baking dish/sheet.

Poke holes, throughout the squash while face down.

Cover the dish, altogether, with foil and roast for 20 minutes.



After 20 minutes, remove foil, add 1/2 cup of water if need be, and place back into the oven.

Roast, uncovered for an additional 20 minutes.

Depending on the size of your squash, the outside and edges will brown.  Roast until tender, but still firm.

Remove the roasted squash from the oven, and set aside to cool.

Once cooled, flip the squash, flesh side up.

With a fork, remove spaghetti-like strands by rotating in a circular motion, as you would with spaghetti.

You can enjoy, as is with your prepare sauces, or continue with the next step of adding a little New Living flavor.

(Optional) In a small saucepan, add extra virgin olive oil and garlic cloves.

Add in spaghetti squash and saute’ for about 10-15 minutes.

Add a little lemon squeeze, and seasoning if need be. 

Enjoy, without, or without sauce.

Remove saucepan, and enjoy!

If you prefer sauce, I recommend adding in a generous amount of preferred sauce in a while sauteing.


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