Tag Archives: spaghetti squash

Spaghetti Squash Primavera

A few weeks ago, I was visiting several family members who are following a low-carb diet to lose weight.  Some have lost 50+ pounds with the diet, so it is working for them.  They were nice and made carbs with the meals for me to eat.  And I got to feel like the pig when we went out and everyone else ordered a salad, except me.  I ordered the burger.  With fries.  Just rub those carbs in their faces, why don’t I?

One of them mentioned how she had rediscovered spaghetti squash while on this diet, which inspired me to get in the kitchen.  This has been one of my favorite meals in a long time.  The veggie-packed sauce is super creamy and delicious, but doesn’t have a ton of fat in it.  If you aren’t wanting to low-carb, this is also yummy over pasta, potatoes, bread, rice…pretty much any carb.  Enjoy!

Spaghetti Squash Primavera (Serves 4)

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½ tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 yellow squash, sliced
1 zucchini, sliced
1 cup shredded carrots
1 cup green beans, chopped into bite size pieces
2 medium tomatoes, chopped
2 cups spinach
¾ cup low fat or fat free cottage cheese
2 ounces fat free cream cheese
1 teaspoon Italian seasoning
1 spaghetti squash (see here for cooking instructions)
½ cup grated parmesan cheese

1. Heat olive oil in a large skillet over medium high heat. Add onion; sauté for 3-5 minutes, until it begins to soften. Add garlic, cook for 1 minute more. Add squash, zucchini, carrots, and green beans. Cook for 5-7 minutes, until veggies are beginning to soften. Add tomatoes; cook for 3 minutes more. Add spinach.

2. While veggies are cooking, combine cottage cheese, cream cheese, and Italian seasoning in a food processor. Blend until smooth and creamy.

3. Add cottage cheese mixture to pan once spinach has wilted. Stir to combine well. Cook until the cheese is melted and a creamy sauce forms.

4. Scrape spaghetti squash onto plates or into bowls. Scoop veggies and sauce over each portion. Top each portion with 2 tablespoons parmesan cheese.

Nutritional Information (Amount per serving):

Calories: 203
Protein: 15 g
Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 14 mg
Carbohydrates: 24 g
Fiber: 5 g
Sodium: 553 mg

Recipe Notes: You could really mix up the veggies with whatever you like and have available. Chopped up asparagus would also be yummy. I wouldn’t skip on the tomatoes, though. The juice from the tomatoes helps make the sauce.

Source: adapted from online

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Spaghetti Squash with Marinara

Now that it is fall, we can start talking about fall and winter squashes, which are my favorite.  First up, spaghetti squash.  I had honesty never tried this until last year, and I was blown away by how much I liked it.  You really do feel like you are eating spaghetti!  It isn’t carb free, but it is definitely lower in carbs than regular pasta.  Only 10 g of carbs for 1 cup cooked squash compared to 37 g of carbs for 1 cup cooked spaghetti.

This spaghetti squash with marinara is so incredibly simple but it hits all those satisfying, homey notes of a regular spaghetti dinner.

Enjoy!

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Spaghetti Squash with Marinara Sauce (Serves 2-3)

1 medium spaghetti squash
2 cups marinara sauce

1. Slice spaghetti squash in half widthwise. Scoop out seeds. Pierce with a fork a few times.

2. Pour sauce into bottom of crockpot. Place squash on top of sauce, cut sides down. Cook on high for 3-4 hours or low 5-6 hours, until squash is tender when poked with a fork.

3. Remove squash. Shred pulp into spaghetti like strands. Serve with sauce.

Nutritional Information (Amount per serving):

Calories: 160
Protein: 4 g
Fat: 3 g
Saturated Fat: less than 1 g
Cholesterol: 0 mg
Carbohydrates: 34 g
Fiber: 8 g
Sodium: 232 mg

Recipe Notes: You can also cook meatballs in the crockpot along with this.

Source: adapted from recipes online

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