Simple Healthy Swap On An Old Favorite Using Roasted Spaghetti Squash

An old favorite with a healthy twist.

If you love spaghetti but your goal for the New Year is to eat healthier, here is a good choice for a healthier option to an all-time favorite meal. Replacing regular thin spaghetti with spaghetti squash can have a big impact. One serving of thin spaghetti has 200 hundred calories versus 31 calories with spaghetti squash making this a great healthy swap.

You can use spaghetti squash as you would regular spaghetti by adding your favorite sauce and parmesan cheese, or leave off the cheese for an even healthier option, or you can add other options that suit your taste.

Baked spaghetti squash has a firm texture making it such a great replacement for regular spaghetti.

A Healthier Option to an Old Favorite

I meal prep for future meals every chance I get and as much as I enjoy making an extra amount to freeze and have some for another day, this is not a great option here. By freezing the cooked spaghetti squash the texture slightly changes and becomes softer. If you are ok with that then it is possible, just know that the texture will change. Freezing also pulls the moisture from the squash so you will want to drain it before using it. It is quite easy to freeze individual portions if you do choose to freeze it.

If you end up with extra and don’t want it to go to waste you could always freeze the leftover spaghetti squash and then used it in a vegetable soup as a great option.

Lastly, some people like to roast their squashes with oil, if so, great. I prefer to just use water instead of adding extra calories and fat. Most veggies need oil when roasting but you can usually get away with not using any when roasting most squashes. If you do use oil, I would recommend olive or avocado oil.

Healthy Roasted Spaghetti Squash

Prep time: 15 minutes Cook time: 40 minutes Serves: 4

Ingredients

2 medium spaghetti squash

4 T. water or 3 T. extra virgin olive oil, divided ½ t. garlic powder Sea salt & black pepper, to taste 2 T. fresh parsley, chopped

Let's Get Started

Directions:

1. Place the top oven rack in the center position and preheat the oven to 400°F. Lightly spray a baking dish with olive oil. Set aside.
   

2. Trim the top and bottom of each spaghetti squash to create a flat surface. Set the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
   

3. Brush the edges and inside of each squash half with half of the olive oil for a rich flavor or place 1 Tablespoon of water in the center of each squash for fewer calories. The water will absorb as it bakes. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
   

4. Place the squash cut side up on the prepared baking dish, cover with aluminum foil, and place in the preheated oven for 40 minutes, or until the squash is fork tender.
   

5. Remove from oven and cool for several minutes. Once cool enough to handle, carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
   

6. Add your favorite pasta sauce, sprinkle some of the chopped parsley on each half, and top it any way you like it OR drizzle the remaining olive oil over the spaghetti squash and sprinkle some of the chopped parsley on each half. Gently toss the spaghetti squash to incorporate the oil and parsley throughout before serving. This makes a great side dish.

Enjoy! Let me know what you think in the comments below.