My Meatless Monday: Spaghetti Squash Edition

Things I love about fall: running in the crisp air, pumpkin spice lattes from Starbucks, walking to work without sweating, and making fall foods (aka using pumpkin and squash as much as possible).

One of my favorite squashes to use is spaghetti squash.  It’s easy to make and it almost tastes like you’re eating real spaghetti, which is one of my favorite foods.

I picked up this recipe from my friend Anne who found it on a great website called SkinnyTaste.  It offers a lot of healthy, yet delicious, recipes and includes the nutritional information as well as the Weight Watchers points.  It leaves very little guesswork to exactly how many calories you’re putting into your body, which is extremely helpful if you’re counting.

I decided to change the recipe a teeny bit to use things I had in my fridge and it ended up being a Cheesey Spaghetti Squash Italiano instead of the Baked Spaghetti Squash with Cheese that SkinnyTaste posted.  Keep in mind that if you use my additions, the calories will be different than what is posted on the original recipe.

The hardest part of this recipe is cutting the squash in half.  Am I the only weakling who finds this insanely difficult?  I ended up cutting it in my sink to get more leverage on the knife, but I was two seconds away from taking it to the boys who moved in downstairs with a beer and asking them for help.  But alas, I perservered and no appendages were lost in the making of this meal.

Squash Halves
An arm workout and a meal, all in one.

Bake the squash in the oven for about an hour at 375.  SkinnyTaste’s recipe clearly states to maintain the oven temperature, but if you’re like me, don’t do it and make the recipe take longer.  Either way, once the squash is soft, start scraping it out with a fork.  I put it in a metal bowl to the side so I could work on the sauce.  My kitchen doesn’t allow me to do multiple things at once, so I had to put the bowl on top of the microwave.

Bowl o' Squash
Yum.

In a sauce pan, cook the onions, oil and butter for a few minutes before gradually stirring in the flour (she has an almond meal option to make the recipe GF).  After that cooks for a few more minutes, I added in the milk and the chicken broth. I used almond mlik since it’s what I had in my fridge and I had some leftover sundried tomatoes from the Laughing Cow alfredo sauce so I threw those in there as well.

Sauce
Please ignore my messy stovetop. I swear it doesn’t always look like that.

Since my pans and my counters aren’t that big, I ended up pouring the sauce in the bowl with the squash and adding mozzerella cheese (I wanted to use it before the expiration date) instead of cheddar.  I then put everything in the baking dish and added the spinach.  MIx it all up and generously sprinkle the parmesean cheese on top.  I added the word “generously.”  More cheese = more fun.  Bake for about 25-30 minutes at the 375 degree temp you allegedly maintained and BOOM.

Voila
I love when food looks colorful.

This would be good with some lightly breaded chicken mixed in, but since it’s a Meatless Monday recipe and not a Chicken Tuesday recipe, I left it like that.  In my opinion, it gets two thumbs up.  I might add some fresh garlic next time, but TBD.  An excellent side dish that’s 1. cheap and 2. easy to make.  Warning: it makes A LOT, so be ready to eat it for the week and/or pass it out to your friends.  In conclusion, SkinnyTaste is a genius and I’m only going to make things from her website from now on.  I just won’t follow the directions completely, as usual.

2 thoughts on “My Meatless Monday: Spaghetti Squash Edition

  1. Jess October 1, 2013 / 9:34 am

    Gimmeeeee some! I’m a friend 😉 I just made spaghetti squash last week – boring style. With salt and olive oil. I need to try this! Why can’t spaghetti squash always be in season? Love it

  2. Lindsay October 1, 2013 / 10:47 am

    Oh my gosh, this looks delicious! Headed there now to help you finish your leftovers 😉

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