Tuesday, May 15, 2012

Mama Mia

If you are like me you grew up eating a lot of pasta, it’s easy and cheap.  Brian and I used to eat it at least once a week, and we still do, except with a twist now.  We don't eat a box of dried, bleached pasta, we eat vegetables!   Spaghetti Squash contains many nutrients, including folic acid, potassium, vitamin A and beta carotene.  For this post I’ll just compare calories and carbs, but you can easily look at sodium, fat and other nutritional information.  Our original pasta meal is below and came in at over 800 calories.  Our slimmed down version is 90% less at 81 calories!!!  If I was hungry I could even double the serving size and it would still be a winner! 

Traditional Spaghetti=820 calories, 121 carbs
De Cecco Spaghetti Noodles 4 oz.-400 calories, 82 carbs
Mid’s Meat Sauce 4 oz.-120 calories, 9 carbs
Cut in half & scoop out the insides

2 slices Texas Toast Garlic Bread-300 calories, 30 carbs

 Spaghetti Squash=81 calories, 16 carbs
Spaghetti Squash  4 oz.-21 calories, 5 carbs

Mid’s meatless sauce 4 oz. -60 calories, 11 carbs

Spaghetti Squash is a beautiful thing.  I don’t like mushy food at all, and even when cooked it still has a crunchy like taste.  We usually buy at least a 2 lb. squash so I have plenty for leftovers, it reheats well. It's a fall/winter squash, so it's usually cheaper then.  In the summertime in Oklahoma it runs about $1.50 a pound and about 1/2 that when it's in season.  Check out pinterest and other recipe sites for ways to prepare sauce, but basically anything you would eat on pasta, you can eat on spaghetti squash, with less guilt!  I like it with Tuscan olive oil, sliced peppadew’s, fresh basil and shaved parmesan cheese (not the powdered crap in the green can).  I also have a great summer time ‘pasta salad’ that I make and eat it cold which I love.  (I'll post that recipe later this summer, when it's way too warm to eat hot meals).  Brian likes it traditional with red pasta sauce.  We make our own or I buy an organic brand.  You can top it with an organic chicken breast or sliced chicken sausage.  Or add some spinach, peppers or olives, or all of the above!  You will still be well below that 800 calories mark and you will be eating all kinds of good nutrients.   
The fun part, making the spaghetti string out!

Cut your squash in half and scoop out the seeds, just like a pumpkin.  Really scrape in it with a spoon and get out all the strings & seeds.  Put it cut side down on a baking sheet for 1 hour at 400 degrees.  Remove from oven, turn over and let it cool for at least 10 minutes.  Here’s the fun part.  Just start forking away.  The squash will string out like strands of spaghetti.  Top with your favorite sauce, olive oil or whatever you prefer. 

What are your favorite ingredients to top your spaghetti squash? 


  1. I really like mine with marinara sauce, basil and ground turkey!

  2. We like ours with organic marinara sauce and grated Monterey Jack cheese. Our cheese is Tillamook and was voted America's best Monterey Jack Cheese. I like it because it is all natural and made from milk from cows not treated with artificial growth hormones. YUM!!

  3. I tried this once and was not impressed. I must have done something wrong. I'll have to try it again after your great post!