October 2, 2014

Skinny Spaghetti Squash

Who wouldn't love any meal that starts out with the word skinny?

Spaghetti squash has a very slight sweetness that really complements any savory flavors you complement with it. It is totally easy to make which is funny because it used to intimidate me!! Don't let it do the same for you because it is so yummy!

Squash offers up plentiful amounts of  Vitamin C. 
It also has a tiny bit of manganese. But manganese is only needed in small amounts. It is a mineral that can aid in the production of healthy bones, tissues, and sex hormones. And better yet metabolism, regulation of blood sugar, and absorption of calcium. All things I need!

Oh and did I mention 1 cup is only 42 calories? Heck if you are on a low carb diet it does have 10 carbs, but that is tons less than pasta!

People generally roast it in the oven. I am lazy.
I use that microwave invention to cook my squash.

It is quicker and in Arizona where I don't want to heat the house, doesn't force me to use the oven.

To Cook Your Squash in the Microwave:
Place cut your squash and remove the seeds. Then place one inch of water at the bottom of an oven safe dish and place the slices of squash in and zap for 13-15 minutes or until easily poked with a fork. 

So the other day I made this. This is a great transitional meal into fall. Fall won't occur anytime soon here in Arizona, but I have been trying to do a low carb plan to aid in a healthier, skinnier me. Kevin mentioned that he was sick of chicken and I had no other meat thawed so therefore Skinny Spaghetti Squash came to mind!


5 1/2 cups cooked spaghetti squash (from about 2 small)
1 tbsp butter
1 tbsp olive oil
1/4 cup minced onion
1/4 cup flour (use 2 tbsp corn starch for gf)
2 cups skim milk
1 cup fat free chicken broth (vegetable broth for vegetarian)
8 oz Sargento 2% reduced fat mild cheddar
salt and pepper, to taste
4 cups (about 4 oz) baby spinach
1/8 cup grated parmesan


Cook your squash as mentioned above in the microwave, or place open halves of squash in oven at 375 for about 45 minutes-1 hour.

Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.

Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.

Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top. Bake until bubbly and golden at 375 for 25 to 30 minutes.

Enjoy now and reheated for lunch the next day! 


  1. This sounds ah-mazing. I'm adding it to my try list!

  2. Looks good! I love spaghetti squash for a healthy, tasty, low carb meal.

  3. This sounds phenomenal! I'll have to try it some time. If you want some fall, you can always come visit!


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