Thursday, May 10, 2012

Low fat (vegetarian and gluten-free) spaghetti squash

I have prepared spaghetti squash a couple different ways, but this is a family favorite and a quick weeknight meal.

Preheat oven to 375. Take one medium spaghetti squash (or larger if you're feeding more) and prick it several times with a fork. Microwave it for 3-5 minutes. I have found that this softens it, so it's easier to halve. 

Allow the squash to cool 10-15 minutes. Cut in half, scoop out and discard seeds. In a glass baking dish, place squash halves and fill with about 1" of water. Bake squash for 30-45 minutes (the baking time will entirely depend on the size). The outside may brown a bit and the inside will be soft. 

Remove the pan from the oven and flip the squash over. With a fork, break up the strands and season with salt, pepper and garlic salt. Fill each squash with the spaghetti sauce of choice (with or without meat, jarred or homemade) and top with cheese. Bake an additional 15 minutes and broil for 1-2 minutes to lightly brown cheese if you prefer. Enjoy!

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