Before trying this recipe I had never used spaghetti squash before, but now I am in love! This recipe was so easy to make and it was a hit with J. and my family. I got this recipe from A Healthy Makeover.
-1 medium/large spaghetti squash, cooked and shredded (see below)
-2 shallots, diced
-2 garlic cloves, minced
-¾ to 1 cup low sodium chicken broth
-¼ to 1/3 cup fat free half and half
-½ cup grated or shredded Parmesan cheese (whichever you have on hand)
-2 T fresh parsley (you can also use dried if you have it; 1 T)
-Salt and Pepper to taste
|To cook your spaghetti squash use a long, sharp knife and cut the squash in half.|
Cook cut side down in a 9x13 pan with an inch of water in it, at 350 degrees for 45 minutes.
|Once you remove the squash, wait until it is cool enough to handle.|
Remove the seeds and pulp.
|Meanwhile saute the garlic and shallots in oil.|
|Using a fork shred the squash, the flesh will come away from the skin like spaghetti strands.|
|Add salt and pepper.|
|Stir in broth and half and half.|
I then added half of the Parmesan cheese, reserving the rest to top the dish with.
|Serve as a main dish for two, or a side dish for multiple people.|
This recipe was delicious! I was really apprehensive about trying spaghetti squash because I don't love butternut squash or pumpkin, but this was nothing like that. The strands were firm like al dente pasta and totally mimic spaghetti, there was not a squash flavor, but rather it was like eating pasta in sauce. My entire family loved this and J. asked me to look for more recipes. I'm planning on trying to grow spaghetti squash this summer so look out for some more spaghetti squash recipes!
The best part is that a cup of spaghetti squash is 42 calories versus a cup of spaghetti which is 182 calories. With a great taste and low calories it is a definite win-win situation.